Gluten Free Farfalle Marinara with Meatballs
We’ve gone back to Jovial’s recipe archives to bring you one of our favorite pasta dishes. Made with a simple red sauce and meatballs, we are excited to be tasting this recipe for the first time with our new gluten free farfalle. Sometimes keeping things simple in the kitchen is the way to go, and our go-to tomato sauce contains just 5 ingredients and takes no time to prepare. Jovial organic Italian tomatoes grow by the sea where Italians say tomatoes are more flavorful, and are packed within 24 hours of harvest. When you pop open a jar, you can smell the freshness, and you’ll taste an extra dimension of flavor, thanks to the warm Tuscan sun.
Did you think meatballs were off-limits to you just because you’re gluten free? The truth is that long ago, wheat was not always available year round in all regions of Italy, so naturally gluten free recipes are actually abundant in traditional Italian cooking. Made with potatoes and ricotta cheese, these meatballs won’t have you worrying about where to get gluten free breadcrumbs! You are going to love this meal.
Farfalle with Simple Tomato Sauce and Meatballs
For the Sauce:
- 3 tbsp. jovial Extra Virgin Olive Oil
- 1/2 medium onion, minced
- 2 cloves of garlic, minced
- 1 jar of jovial Organic Diced Tomatoes
- ¼ teaspoon of fine sea salt, plus more for salting the pasta cooking water
- 5 fresh basil leaves or 1 ½ teaspoons of dried herbs such as oregano, basil and thyme
For the Meatballs:
- 1 cup of potatoes, peeled, diced and boiled
- 1 pound of ground beef
- ½ of a medium onion, minced
- 1 large egg, beaten
- ¼ cup of fresh parsley, finely chopped
- ¼ cup ricotta cheese
- ¼ cup Parmigiano Reggiano cheese, grated, plus more for serving
- ½ teaspoon fine sea salt
- 1 box of jovial Brown Rice Farfalle
- Make the sauce: In a medium skillet sauté the oil, onion and garlic on medium-low heat for two minutes being careful not to brown the garlic.
- Stir in tomatoes and salt. Simmer uncovered for 20 minutes.
- Turn off the heat and stir in fresh basil leaves or dried herbs.
- Preheat oven to 350° F.
- Make the meatballs: Pass the potatoes through a potato ricer or food mill with a middle-holed disc, or use the tines of a fork to mash the potatoes in a large mixing bowl. Add ground beef, onion, egg, parsley, ricotta cheese, Parmigiano Reggiano cheese and salt to the bowl. Mix until just combined.
- Form mixture into 24 meatballs and place them on an ungreased, rimmed baking sheet. Bake for 20 minutes, turning each meatball over with a spatula after 10 minutes.
- Add meatballs to the sauce and simmer for five more minutes.
- Bring 3 quarts of water to a boil, add 1 tablespoon of salt (or amount desired), add Farfalle to water and cook for 8 minutes.
- Drain the pasta, add to skillet and mix for 30 seconds until pasta has absorbed the sauce.
- Serve with grated Parmigiano Reggiano cheese.
Notes: We used our Gluten Free Farfalle, but this recipe tastes great with all of our gluten free and einkorn pasta!