Healthy & Tiny Meatballs in the Red Mushroom Sauce without onion without garlic is a comforting and allergy-friendly dish, perfect for anyone with allium allergy, allium intolerance, GERD, sensitive stomach, and IBS.
Healthy & Tiny Meatballs in the Red Mushroom Sauce without onion without garlic came to life one cold, dark, and rainy Saturday in January. The whole day rain was pouring, it was dark inside even with all the lights in the house, and it was one of those days when you don’t want to leave your cozy home.
While I was drinking my morning coffee, my mind was thinking about what I should cook. Therefore, it was one of those inspirational moments. I was craving for something smooth, but a bit crunchy, definitely in the sauce, and pasta. After a bit of thinking, I got an idea for Healthy & Tiny Meatballs in the Red Mushroom Sauce without onion without garlic. I was so happy that I had all the ingredients at home, and that I didn’t have to go to shop in the pouring rain.
Later that day, I was enjoying the wonderful taste of the mini meatballs, creamy mushroom sauce, and pasta. My plate was full of flavor, and it even brought a bit of happiness to that gloomy and rainy day.
Since that day, I’ve been cooking this meal often. Everyone who tried Healthy & Tiny Meatballs in the Red Mushroom Sauce without onion without garlic always asked for more, and how they could make it.
Healthy & Tiny Meatballs in the Red Mushroom Sauce without onion without garlic is made without onion, without garlic, without any other alliums, and without allium-infused oils. Because of that, it is the perfect recipe for anyone with an allium allergy, allium intolerance, IBS, GERD, SIBO, and sensitive stomach. Also, picky eaters like this meal too.
If you are looking for a no onion no garlic recipe without pasta, check out my Sheet pan meatballs and potatoes with zucchini or Sweet Potato Skillet recipe.
Table of contents
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Ingredients for Healthy & Tiny Meatballs in the Red Mushroom Sauce without onion without garlic
Meatballs
- Ground meat – choose your favorite ground meat. Ground beef, ground pork, ground poultry…. They all work perfectly in this meal
- Ground rosemary – for seasoning the meal
- Salt – for enriching the flavor
- Dry thyme – for seasoning the meal
- Dry marjoram – for seasoning the meal
- Seltz water – for giving the airiness and softness to the meatballs (you can use any non flavored carbonated water)
- Breadcrumbs – for the texture and combining the ground meat with herbs and seltzer water
Sauce
- Mushrooms – for giving flavor, texture, and nutrition to the meal
- Canned diced tomato – for flavor and texture
- Tomato puree – for flavor and making of the sauce creamy
- Water – for thinning and cooking the sauce
- Sugar – for removing acid flavor from tomato if necessary
- Dry oregano – for seasoning the sauce
- Dry basil – for creating more flavor to the sauce
- Oil – for bringing out the flavor from the mushrooms
- Flour – for creating the sauce
- Salt – for enriching the flavor
- Pepper – for giving spiciness to the meal (if you don’t like spicy, or you can’t eat pepper you can omit it – it will not affect the meal)
Spaghetti – or any other dry pasta according to your taste
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Equipment
- Chef’s knife
- Cutting board
- Baking tray
- Parchment pepper
- Piping bag
- Big bowl
- Spoon
- Saute pan
- Wooden spoon
- Pot
- Colander
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Tips and tricks on how to make Healthy & Tiny Meatballs in the Red Mushroom Sauce without onion without garlic good
- If you want to have even more creamy sauce, add 1 cup of pasta water to the sauce at the end. Let it boil for a few minutes (until the extra water evaporates)
- Try to make meatballs the size of a coin. This way you will be able to eat it in one bite
- If the sauce is too acidic (because of the tomato) add a little bit of sugar (it will remove the acid taste from the sauce). Another way of removing the acid from the tomato is adding ½ water to the sauce, and letting the sauce boil until the extra water evaporates. Repeat if there is still an acidic taste (you have to do all these tricks before you put mini meatballs in the sauce).
- Put mini meatballs in the mushroom sauce when you are happy with the taste of the sauce.
How to know if it’s done?
- Pasta – is cooked according to the package (follow how many minutes you have to cook it in boiling water)
- Meatballs – they have a golden brown color, and they are completely baked (internal temperature is 160°F)
- Sauce – mushrooms are soft, and the sauce is smooth (it is not too thick or too thin)
Healthy & Tiny Meatballs in the Red Mushroom Sauce without onion without garlic what can go wrong, and how to fix it:
- Meatballs aren’t baked completely
Bake meatballs for a few more minutes. If you make bigger meatballs than the size of a coin, you will need a longer baking time. - The sauce is too thick
Add a bit of water, and bring it to a boil. - The sauce is too acidic
Add a small amount of sugar. Or add ½ cup water, and cook the sauce until the extra water evaporates. - The sauce is too thin
Simmer the sauce until it evaporates the extra liquid.
How to store Healthy & Tiny Meatballs in the Red Mushroom Sauce without onion without garlic?
Refrigerator – store everything separately!
- Meatballs – without sauce and pasta, you can store them for up to 3 days in an air-tight container.
- Pasta – without sauce and meatballs, you can store it in an air-tight container for up to 3 days.
- Sauce – on its own, you can store it in an air-tight container for up to 2 days.
Freezer – store everything separately!
- Meatballs – without sauce and pasta, you can store them for up to 2 months in an air-tight container.
- Pasta – without sauce and meatballs, you can store it in an air-tight container for up to 2 months.
- Sauce – I do not recommend freezing the sauce.
Garnish for no onion no garlic mini meatball pasta recipe
Garnish can elevate how the food looks, and it can make it look more appetizing. However, garnish can be a spot where alliums are hiding. In this recipe, I garnished my plate with freshly chopped parsley.
Ingredients
Meatballs:
- ½ lb. ground meat 230g
- 1 teaspoon ground rosemary
- ½ teaspoon salt
- 1 teaspoon dry thyme
- 1 teaspoon dry marjoram
- 3 tablespoons seltzer water
- 1 tablespoon breadcrumbs
Sauce:
- 8 oz button mushrooms 220g
- 14 oz canned diced tomato 400g
- 1 cup tomato puree 250g
- 1 cup water 250g
- ½ teaspoon sugar
- 2 teaspoons dry oregano
- 2 teaspoons dry basil
- ½ tablespoon cooking oil - enough to cover the bottom of your skillet
- 1 teaspoon flour
Pasta:
- 6 oz dry spaghetti or any other pasta according to your taste 170g
Instructions
Meatballs:
- Preheat the oven to 355°F/180℃. On the baking tray place parchment paper.
- In a bowl mix ground meat with ground rosemary, dry thyme, dry marjoram, salt, breadcrumbs, and seltzer water. Mix it well.
- Put the ground meat mixture in the piping bag. Squeeze out a small meatball (the size of a coin) on the baking tray.
- Bake it for about 15 minutes. They have to be nice and golden.
Pasta:
- Cook spaghetti in boiling water with salt according to the package.
Sauce:
- Cut mushrooms into small sticks.
- Add the oil to a pan and heat over medium-low heat.
- When the oil gets hot (in a few moments), add mushrooms and a pinch of salt.
- Saute the mushrooms with occasional stirring for a few minutes, and when they let their juice out, add flour, and continue sauteing with constant stirring until the flour gets a pale golden color.
- Add canned diced tomato, tomato puree, and water. Bring it to a boil with occasional stiring.
- Add sugar, salt, dry oregano, and basil. Cook it for 10 minutes with occasional stirring.
- Add baked meatballs, and stir the sauce. Simmer the sauce for a few minutes to combine the flavors.
- Add cooked pasta to the sauce and toss gently to combine it with the sauce.
I made this to my partner who has allium allergy. We loved it!
Thank you! I’m happy that you like it 😊
Very good recipe
Thank you! I’m happy that you like it 😊
This recipe become one of my go-to comfort food recipe! 😍
Thank you for your wonderful comment! I’m happy to hear that you like it 🥰