Painful Beloved

If you’re new here: I don’t do the whole “here’s my life story under a recipe title and at the end I’ll give you a recipe you might enjoy” kinda thing. This recipe has a delicious Asian taste to it, due to me craving Chinese food when I made this, and finding out that a lot of the sauces and things I had were naturally anti-inflammatory.

So here ya go, here’s the recipe you came for…

Pasta & Sauce:

• 1 lb gluten-free rigatoni
• 2 cups baby spinach
• 1 yellow onion
• 1/2 cup chicken or veggie stock
• 1 tbs soy-free oyster sauce
• 1-2 tbs avocado oil
• 1 tbs coconut aminos
• 1 tsp sesame oil
• 2 tsp salt
• 2 tsp dried parsley
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground ginger

Chicken Meatballs:

• 1 lb ground chicken
• 1 egg
• 1/2 cup gluten-free bread crumbs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp white pepper

Pre-heat oven to 400 F.

Mix meatball ingredients together in a bowl. Roll into small balls. Cover an oven safe dish in avocado oil. Place meatballs in about an inch apart. Bake for about 15 minutes.

Cook pasta based on package instructions. Reserve about a cup of pasta water.

Dice onion and rough chop the spinach.

When meatballs come out, set aside and use the pan with the meatball drippings and fond to sauté onions on the stove.

To the sauteed onions, add the oyster sauce, avocado oil, coconut aminos, sesame oil, all of the seasonings, and the spinach.

If the sauce is not saucy enough, you can add in pasta water. When the spinach is wilted, turn off the heat. Add in the pasta and meatballs. Stir until everything is incorporated.

Enjoy

by the way, this was toddler approved, like had four plates approved