Asian/Indian party meatballs OR Asian/Indian spaghetti & meatballs

A different take on a classic: spaghetti and meatballs OR a unique appetizer for your next party. Everyone always loves those little party meatballs- these have a flavor sure to please all. I love all kinds of Asian food, and have started experimenting with Indian spices in the last few years. And mixing Asian and Indian flavors together is one of my favorite things to do in the kitchen.

FOR THE MEATBALLS:

• 1 lb. ground turkey
• 1 piece of gluten-free bread, grounded into crumbs
• 2 tbsp. yellow curry powder
• 2-3 tbsp. sesame seeds
• 1 tbsp. ground ginger
• 2 tbsp. dried cilantro leaves
• 1 tbsp. black pepper
• 1 egg
• 2 tsp. cayenne pepper
• 1 tbsp. cumin powder
• 1 tbsp. parsley flakes
• 2 tbsp. onion powder
• 1 tbsp. garlic powder
• 1 tsp. cardamom
• 1 tsp. coriander 

Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Then form/roll into small-medium ball shapes. Place on a baking sheet, and bake meatballs for about 20 minutes. 

Meanwhile, in a large pot on medium temperature, add the following to create the sauce:

• 1/2 carton of vegetable or chicken broth
• 1/2 cup Worcestershire sauce
• 1/2 cup gluten-free soy sauce (Wal-mart brand or La Choy)
• 1 tbsp. Colgins Liquid Smoke
• 1 tbsp. fish sauce
• 1 tbsp. sesame seed oil
• 1 tbsp. rice vinegar 

Heat to a boil, then reduce to a low temperature to keep warm. When meatballs are done in the oven, let cool for a few minutes, then add them into the pot with the sauce to coat with the liquid. (You could also do this in a crock pot slow-cooking for hours, but this is a faster version)

SPAGHETTI WITH THE MEATBALLS:
To make this into a meal, place meatballs aside and cook 1 package of rice noodles or Asian Bean Thread noodles in the sauce mixture for a few minutes until tender. Add noodles into a bowl with a few meatballs and top with some fresh chopped cilantro. (Optional: add in some shrimp)

Pasta Shells with Tomato Vodka Cream Sauce and Beef/Pork Meatballs

If you love Italian food like we do and have never had a vodka cream sauce, you don't know what you're missing! This type of sauce is very popular in New York. Our parents grew up in Brooklyn so we frequently visit our relatives up there. A pasta with vodka cream sauce is pretty common on Italian restaurant menus up there, as well as elsewhere. We like to make our sauces from scratch for that extra home-cooked taste that our grandmother spoiled us with growing up. It's not the quickest meal, but it's perfect for a weekend when you have some time. And trust me, it will be so worth it when it's finished!

FOR THE SAUCE:

3 large cans of pureed tomatoes, (not ready-made sauce) (if you prefer chunky, get 1 can of whole or diced tomatoes)

1 1/2 cups of vodka (unflavored)

about 1/2 of a small carton of heavy whipping cream

2 onions (color of your choice)

3 cloves of garlic

spices: parsley, oregano, black pepper, salt, Italian seasoning (rosemary, thyme, etc.), basil

about 1/3 cup of sugar
about 1/2-1 cup of parmesan or romano cheese

red pepper flakes-just 2 or 3 hits (optional)

Italian sausage (mild, medium or hot-optional) (we use Johnsonville 6-packs a lot)

In a large pot that has a lid, line the bottom with some extra virgin olive oil and put on a low temperature (about the 3 setting). Meanwhile, chop up your garlic and onions. Throw them in the pot. Stir. If you're adding sausage, cut your sausage into about 4-inch chunks or in half. Throw them in the pot, stir them in with the onions and garlic, adjust the temperature to medium (about 4 or 5) and cook until brown. Then pour in the tomato puree. Add in all spices and sugar. Be generous with the spices. The more the merrier. Cook for about 1 1/2 hours. Yes, that's right. Give it a taste and add in more of any spice needed. If it's still real bitter, add a little more sugar. Then add in the vodka and cook for 20 more minutes. After that, lower the temperature to low, add in the heavy whipping cream and finish it off with the grated cheese. Perfection. 

FOR THE MEATBALLS:

2 pounds of ground beef

1 pound of ground pork (ground turkey is another option)

2 eggs

about 1 1/2 cups of cornmeal (or gluten-free breadcrumbs) 

spices: parsley, oregano, basil, black pepper, salt, Italian seasonings

parmesan or romano cheese

To prepare, get a large frying pan with some canola oil covering the bottom heating on a low temperature. (maybe about 3 or 4) Meanwhile, in a large bowl, mix all the ingredients together. Use your judgment on whether or not to add in more breadcrumbs or seasonings. Roll into balls and place a bunch at a time in the frying pan. (Don't crowd the pan- make sure they are spaced out) Rotate them until all sides are browned and cooked throughout. On a platter with paper towels, let the meatballs cool and de-grease. Place them into the sauce. (optional)

PASTA: We used shells but you could use any shape of gluten-free pasta. Cook per bag instructions.

On your plates or bowls, place some pasta, cover with the sauce and a couple of meatballs. Garnish with some fresh chopped basil and chopped prosciutto for an extra salty bite. (optional)

So yummy!! Yes, a little time consuming, but well worth it! Bring out your inner Italian cook!

 

Grandma's Pasta Salad With Broccoli

Our Grandma frequently whips up this delicious pasta salad when we get together. As they say, Grandma's food is always the best. I've never tasted any of our Grandma's food that I didn't like. She's taught us a lot in the kitchen since we were young. I guess you can say she's been one of our cooking mentors. This pasta salad is easy and quick to make. All you need is:

• GF rotini pasta (tri-colored or not)
• broccoli-fresh or frozen
• Good Seasons Italian dressing packet
• a handful of grape or cherry tomatoes
• black pepper
  

Cook your pasta according to the package instructions. Simultaneously, cook your broccoli. (If frozen, go by bag instructions. If fresh, steam them until they reach the desired tenderness.) When both pasta and broccoli are complete, rinse under cold water to cool. Drain, then mix them together in a large serving bowl. Add in your tomatoes, chopped or whole, however you like. Sprinkle some black pepper. Coat with your dressing. Any Italian dressing would work. We frequently use the Good Seasons Italian dressing packet which instructs you how to make by mixing with olive oil and vinegar. But any store-bought dressing would do. Buon Appetito!