Spaghetti and Ultimate Meatballs + 1 EPIC FAIL!

No bread crumbs, oats, or eggs and ALWAYS gluten free, so you get to have your spaghetti and meatballs and eat them too! And I EPICALLY FAILED on the meatballs! Watch now....

Karen Langston

Oct 28, 2024

Transcript

Question for you all, what was your favourite food or dish to eat growing up? Me, it was Spaghetti and meatballs.

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Spaghetti has always held a special place in my heart. I’m not sure if it’s the comforting warmth of a big bowl of pasta or the simple, hearty goodness of meatballs in rich marinara sauce, but there’s something about it that feels like home.

Here I am in Greensboro, North Carolina, and with the cooler weather settling in and I found myself with a serious craving for spaghetti. It’s funny how a dish can evoke so many memories—whether it’s a homemade sauce simmering on the stove or the comforting ritual of twirling a fork full of spaghetti and slurping it up. There is no room for manners when it comes to eating spaghetti at home. There’s something so satisfying about it; the dish and the slurping that is.

I was at a local restaurant here in North Carolina and spotted spaghetti and meatballs on the menu. My mouth instantly started watering. I asked the server a question I already knew the answer to (but, a girl can dream); “Are your meatballs gluten-free?” “No,” the server replied, “we use bread crumbs.” And just like that, I was reminded that gluten-free meatballs have been off the restaurant menu for over two decades now. I am not sure why people think you have to add bread crumbs.

But, the craving stuck with me, and I knew I had to make my own version—something that would remind me of those cozy, comforting bowls of spaghetti. I wanted to create a recipe that was rich and flavorful, with all the things I love about traditional spaghetti and meatballs, but without the gluten, oatmeal, eggs or cheese. So, I decided to test it out on the crew at Jimco Trailer, RV and Van Conversions here in Greensboro before sharing it with you. In case you are new to my posts, welcome. I live full time in a 45 foot motorcoach which is currently in the yard at Jimco. Any way, on with the story.

I made a big pot of spaghetti and served it with homemade meatballs, and of course, I splurged and threw in rolls and butter for soaking up all the delicious sauce. Oddly enough, the butter wasn’t much of a hit, although the rolls were completely devoured. I guess that’s how it goes sometimes! But the spaghetti? Well, there wasn’t a single strand left on anyone’s plate. They loved it, and I hope you do too.

Oh, and the epic fail? Well, that’s part of the fun. If you can’t bear to watch the whole video, feel free to skip ahead to the part where I’m dishing out the cooked meatballs. That’s where things really went sideways. But, if you watch the whole thing, it will make more sense.

Please let me know what you think of the recipe, or let me know, do you have a secret ingredient you add?

Ingredients

Sauce:

1 tb ghee or butter (may need an additional tb)
1 red onion, diced
2 carrots, washed and diced
2 celery stalks, diced
3 garlic cloves, minced
1 (28 oz) can fire-roasted tomatoes
2 tsp Italian Mix
2 tb tomato paste

Meatballs:

1 tb ghee or butter
1 small red onion, diced
2-4 cloves garlic, minced
3 tsp each: parsley, basil, thyme
2 lbs ground meat (I used 1 lb grass-fed & finished beef and 1 lb primal ground bison)

Garnish (per serving):

1 tb freshly grated Parmesan cheese
1-2 leaves fresh basil, torn or cut into strips
1 tsp dried chili pepper flakes
Drizzle of olive oil

Method

For the Sauce:

In a medium to large pan, melt 1 tablespoon ghee (or butter) over medium heat. Add the diced carrots and celery to the pan, stir to coat with the ghee, and sauté for about 5-8 minutes.

Add the diced red onion, stir to coat, and cook for another 5 minutes until the onions become glossy. If more ghee is needed, add an additional tablespoon.

Add the minced garlic to the pan, turn off the heat, and stir for about 1-2 minutes, just long enough to release the garlic’s aroma and flavor.

Transfer the sautéed vegetables to a 6-cup glass container with a tight-fitting lid. Add the entire contents of the fire-roasted tomatoes and crushed fire-roasted tomatoes.

In the same pan, add 1 teaspoon Italian Mix and heat for about 1 minute over medium heat to release the flavors. Add the spice mixture to the glass container along with 2 tablespoons tomato paste and stir everything together. Set the sauce aside.

For the Meatballs:

In the same pan, melt 1 tablespoon ghee over medium heat. Add the diced small onion and sauté for about 5 minutes, until translucent. Turn off the heat and add the minced garlic to the pan, stirring just to release its aroma.

Transfer the onion and garlic mixture to a plate or large bowl. Add 1 teaspoon parsley, 1 teaspoon basil, and 1 teaspoon thyme to the onion mixture.

Open the 2 lbs ground meat and add it on top of the onion-garlic-herb mixture. Sprinkle another teaspoon each of parsley, basil, and thyme over the meat.

Using clean hands or a fork, gently mix everything together until well combined. If you feel the need to add another teaspoon of herbs, do so and mix again.

Using your hands, take portions of the meat mixture and shape them into 6-10 palm-sized meatballs. You don’t need them to be perfect—just make sure they are compact.

Gently place the meatballs into the sauce and push them down lightly into the sauce, ensuring they are well submerged.

Final Steps:

Place a piece of non-bleached parchment paper on top of the sauce and meatballs, then cover tightly with the lid.

Transfer the dish to the HotLogic Max and set it to cook for at least 4 hours (or longer, if desired) to allow the flavors to meld and the meatballs to cook thoroughly.

If you prefer a smooth marinara sauce, you can purée the sauce with a blender or use an immersion blender to blend it until smooth.

Add back to the dish and place back in the HOTLOGIC to reheat up while waiting for your pasta of choice to be ready.

To Serve:

Cook your favorite pasta according to package instructions.

Plate the pasta, then ladle some sauce and meatballs over the top.

Drizzle with a bit of olive oil, and garnish with:

1 tablespoon freshly grated Parmesan cheese
1-2 torn basil leaves or sliced strips
A sprinkle of dried chili pepper flakes for a touch of heat.

Enjoy your delicious Spaghetti and Meatballs in Fresh Fire-Roasted Marinara Sauce!

Tips:

You can adjust the seasoning to your taste with extra herbs, garlic, or chili flakes if you like more flavor.
The longer the dish cooks in the HotLogic, the richer and more developed the flavors will become.
Store leftovers of the sauce in a tightly sealed container in the fridge for up to five days or add the leftovers into indivudal containers along with your pasta of choice and freeze 3-6 months. Then you can reheat from frozen in your HOTLOGIC max or mini and have a wonderful hot healthy meal fast!