So lets start with the pasta shall we?
Spaghetti
Ingredients:
1 box of Barilla's gluten Free Spaghetti
1/2 stick of butter
1/2 cup of grated Parmesan cheese
Some salt
Steps:
1. Fill pot with water and a pinch or two of salt.
2. Once boiling, add 1 box of the gluten free Spaghetti.
3. Drain water from the pasta ( I used a colander).
4. Add butter to the pasta (approx 1/2 a stick) and stir.
5. Grate some fresh Parmesan cheese into the pasta to add flavor.
It's really very simple.
Spaghetti Sauce.
Steps:
1. Heat Olive Oil in a pan, just enough to coat the bottom of the pan.
2. On low heat, add 1-2 jars (depending on how much sauce you want) of your favorite spaghetti/ marinara sauce - just carefully read the ingredients of the jar to make sure it doesn't have anything you don't want.
*TIP* Even if you don't have allergies, you should get into the habit of reading the ingredients on everything. It'll really surprise you and you should know what you're eating. The ingredients will always surprise you. For example, Ragu brand sauce had soy in it, so I couldn't use that. I used Classico Brand. And I know I should make sauce from scratch, and I will eventually do that. Sometime soon.
3. Add the leftover onion from the meatballs (approximately 1/2 an onion), and some garlic.
4. Top with a handful of chopped cilantro, (Because cilantro makes everything lively).
Meatballs!!!
Ingredients:
1 lb of ground turkey
1 tablespoon of salt (roughly)
3 tablespoons of black pepper (roughly)
3 tablespoons of oregano (roughly)
3 tablespoons of garlic powder (roughly)
( --> you can use real garlic if you want)
1/2 onion
olive oil for coating
Steps:
1. Take the meat and put it in a large bowl. Work the meat through your hands and mash it into a large singular patty.
2. On top of the patty, add the spices: the salt, black pepper, oregano, and garlic powder (approximately 3 tablespoons of the black pepper and oregano and 1 of salt.).
3. Fold in the spices into the meat. Work the meat until the spices are approximately uniformly spread throughout the meat.
4. Cut up an onion into small pieces.
*TIP* If you cut up the onions really small (smaller than I did) it will help lock in the moisture in the meatballs.
5. Add the chopped up onions into the meat and spread it throughout the meat.
6. Pre-heat the oven to 350 * F. (Again, I'm slow and meticulous, so I always do this when I'm arund halfway through with the prep. You can do it much earlier if you work faster.)
6. Spread aluminium foil over a pan (or whatever method you prefer), and then start to make the meatballs.
7. Roll the meat into whatever size you want. I made really small meatballs, approximately the size of a golf ball. You can make them whatever size you prefer. Spread them evenly throughout the pan.
8. I poured olive oil over all of the meatballs, then rolled each meatball around in the oil to make sure they were thoroughly covered.
9. Bake for approximately 30 minutes. Base cooking time on the size of the meatballs. As a rule, I always check every 5/7/10 minutes. I cooked these for 27 minutes. Again, it's all up to your preferences.
These meatballs tasted great and were pretty heavy so a bowl with three meatballs and some pasta and sauce filled you up quite nicely. This can easily be altered slightly to feed a lot of people. Try your own spice blend on the meatballs and see what works for you!
I grated fresh Parmesan cheese on top of the whole dish. I made all three components separate so people could choose their own combinations. Some people ate just the meatballs, or only the pasta and sauce, and so on. I like to give lots of options and keep things separate. You can also just throw everything in one pan. That works too.
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