Monday, October 28, 2013

Recipe: Gluten Free Meatballs & Sriracha Pasta Sauce


If you didn't know, I went gluten-free. It's a toughie for me since I LOVE BREAD. Me and bread go hip-to-hip (in real life, you know?)... And I love Pasta. Gosh, Pasta. So good. Your pasta of choice smothered in red sauce. Woo wee. SoCal is being very gloomy today, it finally felt like fall. It rained today. Mum wanted some Spaghetti. So I was like, "Okay. But I need to get my own noodle... Gluten Free one." Good thing Fresh & Easy has some Quinoa Linguine and some Schär Penne. So I bought both. Gotta stock up, you know ;)

gloomy SoCal

Mum made some Spaghetti a couple of weeks ago, but she went the bottle way and regretted it. It was good, but I had to agree it's so much better if you make your own sauce... Which what we did today. I opened up my cook binder and found a recipe that I've always wanted to try. 

Since most frozen meatballs out there have breadcrumbs that aren't GF, I decided to make my own meatballs with GF breadcrumbs. I used Glutino Bread Crumbs. They were like $3.99/bag. 

I'm Asian. I love my hot sauce. And of course most of you would know the infamous Sriracha hot sauce, aka Rooster Sauce aka Cock Sauce (my dirty-minded coworkers call it that. SMH).

I really think that they should make Sriracha a MANDATORY condiments everywhere in the States, since a lot of people are more in love with the Rooster vs Tabasco (I don't like Tabasco). They should make it in little sachets now. For reals. 
So of course, this pasta sauce here has Sriracha sauce. YES YES YES. Mother was enlightened. It added this kick to the sauce. This may not be your traditional Pasta sauce, but it's a killer I say. And as far as Gluten Free, just reading on the ingredients, I don't see anything gluten on it. It's not certified. If you are actually allergic to gluten, then use it at your own risk. I'm doing GF for health reasons. 

GF Meatballs & Sriracha Pasta Sauce
adapted from Martha Stewart

Meatballs
1 lbs ground Beef
1 lbs ground Turkey
1/2 packaged of Frozen Spinach, thawed and paper towel dried
1/3 cup of Gluten Free Bread Crumbs
2 large Eggs
1/2 tsp dried Oregano
1 1/2 tsp of Salt
1 tsp of Ground Black Pepper


Preheat your broiler on high. You can pan fry the meatballs if you want.
Mix ground beef, ground turkey, spinach, bread crumbs, eggs, oregano, salt & pepper in a large bowl. Get down and dirty with your hands and mix all the ingredients. 
Then with your hands, shape them into 1 inch meatballs. I use my cookie scooper. So much easier. 
Line the meatballs on a cookie sheet, and broil for about 12-14 minutes, rotating the sheet halfway. 

Sriracha Pasta Sauce
2 tsp of Olive Oil
1 small yellow Onion, diced
4 cloves of garlic, minced
1 28oz can of regular diced tomatoes
1 28oz (or 2 14oz) fire-roasted diced tomatoes ***I really recommend this. It enhances your sauce***
2 tbsp of Sun dried Tomatoes with its oil *optional*
1/4 cup of Sriracha
1/4 stick of Butter


In a large heavy pot, heat the oil over medium heat.
Add onion and garlic, and cook until translucent & fragrant, about 6 minutes, stirring occasionally.
Add the tomatoes and Sriracha sauce & bring to a simmer.
Add the cooked meatballs & butter and simmer until sauce thickens. 

Pasta
1 lbs of long pasta, penne, whatever suits your taste.

Cook your pasta as directed on the package. Once al dente, drain and toss with olive oil.

You can either toss the pasta in the pot once ready and have a Pasta party or assemble separately according to each one's taste. Add cheese of choice, pop that bottle of wine and call it a night. 

If you are wondering why Butter in the sauce, I was with you on that. That's my mother's secret. She said the butter takes the acidic/sour taste from the tomatoes. For me, I don't mind... I love butter :)

Now let me make a plate for myself.

xoxo,
Rima

3 comments:

  1. I admire you for going gluten free, I just can't commit myself to it!

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  2. Did you hear about how they were going to shut down the sriracha factory??? Thank goodness the judge decided against the ruling soooo now we can still eat all the sriracha we want!!! :)

    ReplyDelete