So after John’s recent cravings (not unusual) for spicy and Mexican food… I’ve been craving pasta!!!! And lots of it! I have had low to no carb recipes here lately too, so had to get my craving satisfied for some Italian food! So, I went to Giada on FoodNetwork.com. Where else would you go for a good Italian meal?! I mean, seriously!! Here is her original recipe that I changed up a bit: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-mini-chicken-meatballs-recipe.html
So, I liked her recipe, but I am not a ground chicken or turkey kind of person. I just cannot do it. So, I made my own usual meatballs that I usually make for Levi. They are dairy and egg free, and one of his absolute FAVORITE meals!! Then, I slightly adapted the rest of her recipe to make it my own, and it was absolutely delicious! This one will go in my book as a “We will make this again!”. I just have to figure out how to boil orecchiette pasta better, because if you’re not careful (like I wasn’t) it all sticks together! UGH! I’ve gotta figure out a trick for it! If anyone has suggestions, please let me know!
So, homemade meatballs first:
1 lb. 85/15 grass fed organic ground beef (my preference)
3/4 cup plain panko bread crumbs
3/4 tsp. minced garlic
2 TB rice milk (or similar… this is just what I use)
1 TB worcestershire sauce
salt and pepper
1/4 tsp. onion powder
Mix all together in a large mixing bowl until well integrated. In the mean time heat 1 TB olive oil (or use cooking spray to coat the pan) in a large skillet. Once all of the meatball ingredients are well mixed and there are no dry breadcrumbs hanging out in the bottom of the bowl, you will start to shape the meatballs. Take a melon baller, or a chefmate cookie scoop and scoop out the meat mixture. Then, roll into 1-2″ balls. Then, place into skillet and start to cook. All of mine fit in to the skillet at once. I cook the top, then the bottom, for about 2-3 min each, and then sear all of the sides to “seal” in the juice. Once this is done to all of the meatballs, you will be adding the chicken broth and the can of diced tomatoes listed below:
Orecchiette Pasta Bowl
1 lb. orecchiette pasta
1 1/2 cup low sodium organic chicken broth
1 can (14.5 oz.) fire roasted diced organic tomatoes (no salt added)
1 clove garlic minced (I put it into the garlic press)
1/2 tsp. fresh chopped rosemary
6-8 basil leaves chopped
1 zucchini sliced and cut into bite size pieces
1/2 small ball of fresh mozzarella
2 TB shaved parmesan cheese
Now, add the chicken stock and tomatoes to the skillet with the meatballs from above. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. During this time add the minced garlic, basil, rosemary, onion powder and salt and pepper to taste. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the zucchini to the meatball mixture in the skillet and toss until slightly softened and coated with the tomato sauce. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil into the bowl of the pasta. Gently toss to combine. Garnish with the chopped basil and a drizzle of pesto.
This one was GOOD!! Craving Italian food and don’t want to spend the $$ to go out?? Make this one! I have a feeling this one will be crave-able!
And now, for the quote of the day: