One-Pan Gluten-Free Meatball & Pastina Skillet

Name: One-Pan Gluten-Free Meatball & Pastina Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 4 tablespoons olive oil, divided, plus more to serve; 1 pound Italian sausage (chicken or turkey), loose; 3 shallots, chopped; 2 teaspoons Giadzy lemon oregano salt, divided; 2 small bunches broccolini, trimmed and cut into 2 inch pieces; 1 (14.1 ounce) package Gluten free stelline pasta; 3 1/2 cups low sodium chicken broth; 2 sprigs thyme; 1/2 cup freshly grated parmesan cheese, plus more to serve

10 MINPrep Time

25 MINCook Time

6Servings

by Giadzy

Photo Credit: Elizabeth Newman

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There’s nothing like a one-pan dinner to make weeknights easier, and this dish checks all the boxes: protein, veggies, and cozy pasta all in one. The real hack? These “meatballs” are simply sausage rolled into bite-sized pieces, so prep is effortless (and you can swap in any protein you like!). We love this with our gluten-free pastina for a risotto-like texture, but you can easily use any small pasta shape—just around 14 ounces will do. Simple, hearty, and full of flavor, this is a dinner you’ll come back to again and again.

One-Pan Gluten-Free Meatball & Pastina Skillet

Rated 5.0 stars by 1 users

Servings

6

Prep Time

10 minutes

Cook Time

25 minutes

Ingredients

4 tablespoons olive oil, divided, plus more to serve

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1 pound Italian sausage (chicken or turkey), loose
3 shallots, chopped
2 teaspoons Giadzy lemon oregano salt, divided

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2 small bunches broccolini, trimmed and cut into 2 inch pieces
1 (14.1 ounce) package Gluten free stelline pasta

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3 1/2 cups low sodium chicken broth
2 sprigs thyme
1/2 cup freshly grated parmesan cheese, plus more to serve

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Instructions

Heat a large straight sided skillet over medium high heat. Add 3 tablespoons oil and heat another few seconds. Using a small 1 1/2 tablespoon ice cream scoop, scoop meatballs of the turkey sausage into the hot oil. Cook the meatballs, rotating often, until they are evenly browned all the way around, about 10 minutes. Remove the meatballs to a plate.
To the hot pan add the remaining tablespoon of oil along with the shallots and 1/2 teaspoon seasoned salt. Reduce the heat to medium and cook, stirring often, until the shallots are fragrant, about 2 minutes. Add the broccolini and season with another teaspoon salt. Stir to coat the vegetables in the flavorful oil, scrapping up the bits from the bottom of the pan in the process, about 1minute. Stir in the pasta and coat in the oil. Add the chicken broth and thyme and stir to combine. Nestle the meatballs in the mixture, cover and bring to a simmer. Reduce the heat to medium low and cook, stirring often to prevent sticking, for 8 to 10 minutes or until the pasta almost al dente. Remove from the heat and allow the mixture to steam, covered for 5 minutes. Remove and discard the thyme sprig. Stir in the parmesan cheese, spoon into bowls and serve with additional cheese and olive oil if desired.