Gluten-Free Spaghetti and Meatballs (ATK)

• 份量: 4
• 总时间: 1 3/4 hours

配料

Meatballs

½ cup buttermilk

1 large egg yolk

4 ounces ground pork

1 ounce Parmesan cheese, grated (1/2 cup)

¼ cup instant potato flakes

3 tablespoons minced fresh parsley

2 garlic cloves, minced

½ teaspoon salt

¼ teaspoon pepper

12 ounces, 85 percent lean ground beef

2 ounces olive oil

Pasta and Sauce

1 onion, chopped fine

4 garlic cloves, minced

1/8 teaspoon red pepper flakes

1 (28-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes

Salt and pepper

12 ounces gluten-free spaghetti

3 tablespoons chopped fresh basil

Grated Parmesan cheese

步骤

INSTRUCTIONS

For the meatballs: Whisk together -

1. buttermilk and egg yolk in large bowl. Add ground pork, Parmesan, potato flakes, parsley, garlic, salt, and pepper, and knead with hands until mixture is thoroughly combined. Add beef and continue to knead until uniform. Gently form mixture into 1 1/2-inch round meatballs (about 12 meatballs).

2. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Brown meatballs on all sides, about 10 minutes. Transfer meatballs to paper towel-lined plate. Pour off all but 1 tablespoon fat left in skillet.

3. For the pasta and sauce: Add onion to fat left in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in crushed tomatoes and diced tomatoes and their juice. Bring to simmer and cook until sauce has thickened slightly, about 20

4. Add meatballs to sauce and simmer, turning meatballs occasionally, until cooked through, about 10 minutes. Season sauce with salt and pepper to taste.

5. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return

6. Add basil and several large spoonfuls of sauce (without meatballs) to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Divide pasta among individual bowls and top each with tomato sauce and meatballs. Serve, passing Parmesan separately.

备注

WHY THIS RECIPE WORKS

Traditional spaghetti and meatballs is off-limits to the gluten-free crowd, and not just because of the noodles. Classic meatballs rely on a panade— a paste made by mashing sandwich bread into milk-to keep the ground meat from becoming tough and dry. And while we didn't want to settle for substandard meatballs, we knew the fix wasn't as simple as swapping in a few slices of gluten-free bread. We'd recently tried to make a panade using gluten-free bread for meatloaf, but rather than breaking down into a paste, the gluten-free bread turned into spongy bits and delivered a meat mixture that was tough and chewy. However, we'd discovered a surprising ingredient-potato flakes —could provide just the right tenderizing effect and keep our mixture gluten-free. Potato flakes are an instant mashed potato product made by cooking, processing, and dehydrating potatoes. Unlike potato flour, dehydrated potato flakes are less likely to clump when combined with liquid. One test proved that along with buttermilk and an egg yolk for moisture and rich flavor, the potato flakes worked perfectly in our meatball recipe. To ensure meatballs with good flavor, we used a combination of ground pork (for a hint of sweetness) and ground beef. Since overworked ground beef makes tough meatballs, we waited to add it to the mixture until after we'd mixed the other ingredients together with the pork. Browning the meatballs added flavor and ensured they stayed together, while cooking them through in the sauce gave both the sauce and the meatballs a boost.

BEFORE YOU BEGIN

* We like the tang that buttermilk adds, but you can use regular milk; substitute 1/2 cup whole milk combined with 11/2 teaspoons lemon juice or distilled white vinegar. Avoid potato granules, which have a slightly metallic taste. We find that 85 percent lean ground beef is the best option here. Fattier options (such as 80 percent lean ground beef) can be a bit greasy. Leaner options will make fairly dry meatballs. Cooking times for gluten-free pasta vary from brand to brand. Make sure to taste the pasta often, as it can overcook quickly. Make sure to buy potato flakes, not potato granules, which have a slightly metallic taste.