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Gluten Free pasta with meat balls on a plate

Gluten Free Pasta With Meat Balls

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Servings 8
Calories 368 kcal

Equipment

  • 1 Stock pot
  • 1 Wooden Spoon
  • 1 Food processor or blender
  • Measuring spoons
  • Measuring cups
  • 1 Garlic press
  • 1 Knife
  • 1 Cutting board
  • 1 Stock pot to use for the pasta noodles.
  • 1 Frying pan for meatballs.

Ingredients
  

  • 2 16 oz Can of Roma Tomato's
  • 2 6 oz Can tomato paste
  • 2 Cloves of garlic
  • 1 Small yellow onion
  • 4 tbsp Olive Oil also spray the pot with a cooking spray so the onions and garlic don't stick to the pan.
  • 2 tsp Salt
  • 2 tsp Dried basil or 3 basil leaves
  • 2 tsp Mixed Italian seasoning mix
  • 1 tsp Dried red pepper flakes
  • 2 tbsp Fresh or dried parsley This is added to the sauce when the sauce is done cooking and I add a little to the dish before serving
  • 1/2 cup Parmigiano Reggiano cheese This is added to the sauce when it is done cooking , and I add a little more to the dish before serving.

Frozen or Fresh gluten free meatballs 1 or 2 bags depending on the size of bag

  • 2 tbsp Olive oil
  • 1/2 cup Onions
  • 2 tbsp Garlic

Gluten Free Pasta Noodle

  • 1 lb Gluten Free Pasta I used a corn and rice mix, depending if this is a main dish you may want to add more pasta noodles. If it's a side dish 1 lb pasta should do.
  • 1 tbsp Salt
  • Add pasta to boiling water and boil for 10 to 12 minutes until pasta is al dente' If you cover the pot with a lid the water will boil quicker but leave uncovered when cooking pasta for a firmer pasta noodle.

Instructions
 

  • 1: Brown the gluten free meatballs in a pan with 2 tablespoon of olive oil, 2 tbsp garlic and 1/2 cup onions,
  • Set meatballs aside when fully browned
  • Next add 4 tbsp of olive oil to a stock pot , 2 crushed cloves of garlic, and 1 small onion, brown until the onions look tender and are a light brown around the edges.
  • Add 2, 6 oz can's of tomato paste to the mixture in the stock pot, mix well then add in 2, 16 oz can's of well blended Roma tomato's, blended in the blender of food processor.
  • Add in all your herbs, basil, mixed Italian seasoning mix, red pepper flakes, salt.
  • Bring to a boil and cover with a lid and simmer for 1 1/2 hours make sure to stir occasionally.
  • Once the sauce is done add parsley and Parmigiano Reggiano cheese to the sauce saving a little to add to the top of the dish and then serve warm.

Notes

I used Bertolli extra virgin olive oil, make sure to use a good olive oil for the best flavor. When purchasing frozen gluten free meat balls make sure to read the packaging. Some contain a malt flavoring and it may not be gluten free. I used the Cooked Perfect brand and found it at my local grocery store.
I like to use garlic already crushed and buy it from the produce department. Any brand will do. 
You could also use a shredded mozzarella cheese to the pasta for added flavor. Just sprinkle a little on the top of the pasta.