Name: Pasta & Meatballs
Yield: Makes 18 meatballs; Serves 6
Ingredients: 1 tablespoon minced fresh parsley, plus more for serving; 8 ounces (227 g) ground pork; 1 large egg; ½ teaspoon kosher salt; ½ cup (50 g) fresh finely ground gluten-free bread crumbs, from a Pullman loaf or French Boule, or store-bought; ½ teaspoon garlic salt; Parmesan, plus more for serving; 1 teaspoon chopped fresh thyme; ½ teaspoon onion powder; 1 recipe fresh pasta or 1 pound (455 g) store-bought gluten-free pasta; ½ teaspoon freshly cracked black pepper; ¼ cup (60 ml) olive oil; 8 ounces (227 g) ground veal

Preparation info

Makes 18 meatballs; Serves
6

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

Once you’ve gone gluten-free, this standby, at first, might seem totally out of reach. The double-dose of gluten-laden pasta and bread crumb–bound meatballs usually spells trouble. Luckily, you can use the Pie & Pasta blend to make delicious gluten-free noodles, while my Bread & Pizza blend provides the fresh bread crumbs from one of my Pullman loaves or French Boule for the meatballs, so there’s no reason to fear