This is a household that loves it's meatballs.  This is a house that will try just about any flavor combination when it comes to meatballs.  Dang this was good.  I have made a similar dish you can see here.  But this one?  With bacon, a mushroom sauce, made without cream - it turned out better than wonderful!  Plus the fresh spinach in this creamy sauce was divine.
1 lb. organic lean ground beef
3 slices bacon, finely chopped, and cooked
1/4 of a large onion, finely diced
2 Tblsp. fresh minced Flat Leaf Italian Parsley
1 egg
3 Tblsp. gluten free bread crumbs
3 Tblsp. Parmesan Cheese
Salt, and lots of fresh cracked Pepper
1/2 a pkg. of Gluten free Spaghetti
Mushroom Sauce:
renderings from the bacon
1 Tblsp. butter
1 very large crimini mushroom, diced
1 large shallot diced
4 finely minced garlic cloves
2 1/2 cups freshly chopped spinach
2/3-3/4 cup chicken stock
3 big Tblsp. Sweet Rice Flour (or more, check your sauce for thickness)
2-3 cups milk - gage amount of milk to the thickness you want for a sauce (we used a neutral tasting soy milk)
grated Parmesan and Asiago Cheese
To a bowl combine the ground beef, onion, parsley, egg, bread crumbs, Parmesan cheese, the cooked (cooled) bacon, salt and pepper.  Mix to combine, and roll into balls - this made 16.  Transfer to a plate.  Heat up the frying pan on medium heat using the bacon renderings and 1 Tblsp. of butter.  Brown the meatballs on each side - about 6-7 minutes per side, then transfer to a bowl and set aside.
To the pan, saute the mushrooms, shallot and garlic until the mushrooms are a light golden color.  Add in the chicken stock and fresh spinach.  Turn down to a simmer, and reduce to half.
Sprinkle in the Sweet Rice Flour, whisking to thicken.  Pour in the milk, whisking until a sauce consistency is reached.
Return the meatballs to the pan, turn down to a low simmer, cover for about 20 minutes.
Meanwhile cook your pasta.  Drain the pasta, and place onto a platter.  Pour over the meatballs and mushroom sauce, sprinkle with Parmesan Cheese and grated Asiago cheese and serve piping hot.

Ina Gawne


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October 25, 2012