Grilling some meat ball and garlic bread over fire wood on my pop up pit at the Salton sea in CA. We are enjoying the location as a boondocking site a lot because of the great views and the amazing night sky. We had to cut this visit short because of the southern California fires and head to our next stop at Dome Rock Mountain, AZ.
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Ingredients:
1lb ground turkey
1/4c gluten free bread crumbs
s&p to taste
gluten free pasta ( I used fusilli)
1 can crushed tomatoes
1T tomato paste
1/2c chopped sweet onion
1/2c chicken stock
1/4c red wine
2T oil
freshly cut basil
Directions:
Get your fire burning because its gonna need to be super hot to cook the turkey thoroughly. Go ahead and start the tomato sauce by adding the 1T of oil to a pot and bringing to a medium heat. Add the chopped onion and cook until translucent. Put in the crushed tomatoes, tomato paste, chicken stock and red wine and bring to a simmer. Cook until sauce begins to thicken then cover and let sit while you make the meatballs and pasta. Get another pot going for boiling water and add 1T oil and a bit of salt for flavor. In a bowl combine the turkey, bread crumbs and s&p to taste ( I also like rosemary or oregano in mine). Roll the mixture into 2-3 oz balls and take out to the hot grill. Put the meatballs on the grill away from the direct flames and let cook for a couple minutes on each side or until an internal temp of 180 is reached. Go ahead and add your pasta to the boiling water and cook until tender ( if your using gluten free pasta I always rinse it after wards to remove the starchy covering). Bring in the meatballs once their done and combine the pasta, sauce and meatballs together and top with the fresh basil. Enjoy with the left over wine (if there is any) and enjoy being out in the Great outdoors.
Original of the video here
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