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Pork Meatballs with Mushroom Sauce & Zoodles – Recipe! Gluten-Free!

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Meatballs are a comfort food everyone can enjoy, whether you are a meat lover, vegetarian or vegan.  I just happen to like meatballs in all varieties and this is a dish that I crave most often.  Meatballs don’t take a lot of time to put together, even though many of us either recall seeing or hearing about Nana’s Sunday Meatballs — which supposedly took all day.

Meatballs are actually a one-pot wonder and you can brown them and make the sauce in one vessel.  In this recipe, I use ground pork, which is a naturally moist and succulent meat, so there isn’t a need for a bunch of bread filler.

The sauce is a mix of mushrooms with a little chicken stock for a light gravy, to enhance the earthiness of the dish.  I think the combination of pork and mushrooms is quite delightful and the zoodles are just a green bonus, which adds freshness.  I created my zoodles with a mandoline, but you can use a regular vegetable peeler or spiralizer.

Pork Meatballs with Mushroom Sauce & Zoodles makes the perfect weeknight meal because it is quick, delicious and not too heavy.  The leftovers make a great lunch the next day – a simply splendid idea.

Ingredients

Meatballs

1 pound ground pork

1 packet instant oatmeal

1/4 cup milk

1 egg

2 teaspoon dried oregano

1 1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

Sauce

4 ounces Shiitake mushrooms

6 ounces Baby Bella or Button mushrooms

1 tablespoon cornstarch

1 1/2 cups chicken broth

1/2 teaspoon salt

1/4 cup Parmesan cheese

1/4 cup chives, chopped – optional

olive oil

3 large zucchini

(Serves 4)

To Prepare:

1. In a large bowl, combine all the meatball ingredients.  In a large saute pan, add 2 tablespoons of oil and place over medium heat.  Form the meat into 1-inch balls and brown on all sides, about 8 minutes. Add the mushrooms and saute together for 5 minutes.

2.  Sprinkle the cornstarch over the meatballs and mushrooms and stir to coat.  Cook for 1 minute to remove any raw taste.  Pour in the broth and salt, stir to combine.  Turn the heat to low and cover pan with lid.  Cook for 7 minutes or until the sauce is reduced and the meatballs are cooked through.

3.  While the meatballs are cooking, shred the zucchini and add it to a separate pan with 2 teaspoons of olive oil.  Cook for 3 minutes, toss and continue to cook 4 minutes.

4.  Pour the Pork Meatballs and Mushroom Sauce into a serving dish and add the Zoodles on the side.  Sprinkle with Parmesan cheese and chives, Enjoy!

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