Pasta, Meatballs and Leafy Greens

The dish in the actual photo uses brown rice and flax seed noodles, but just about any gluten free noodle should work. Yet, I’m not sure if bean-based noodles, such as chickpea noodles, would be ideal. Noodles with a mixture of quinoa, corn, and rice are make good possibilities.


  • gluten free pasta, 12 – 16 oz 
  • dark leafy green vegetable such as spinach, kale or chard, about 2 cups packed
  • shredded carrots and/or red bell pepper, 1/2 cup total
  • ground turkey (or other ground meat), 1 lb
  • 1 tsp sea salt (or according to taste)
  • black pepper
  • 2 tsp dried chives or green part of green onion, finely diced (optional) 
  • olive oil (garlic infused olive oil is a good option) for drizzling
  • feta cheese (optional)
  • Oil (coconut or avocado oil) or butter for cooking meatballs


  1. Prepare gluten free pasta following its written directions. Rinse in cold water and set aside.
  2.  Mix ground meat, sea salt, pepper and chives/green onion tops (if using) and form into meatballs.
  3. Add cooking oil/butter of choice to pan, heat to medium heat and cook meatballs on the stove top turning occasionally to brown all sides. 
  4. Turn heat to low, add carrots and/or red bell pepper and cover for an additional 2 minutes or so to cook thoroughly. You can add a few tablespoons of water to prevent burning. (Alternatively, you can cook meatballs in the oven at 400 F for about 20 minutes.)
  5. Once the meatballs are ready, add leafy greens to the pan and allow to wilt.
  6. Finally, add the pasta to the pan to re-warm.
  7. When serving you might enjoy a drizzle of olive oil and sprinkle of Feta cheese.


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