Gluten Free Spaghetti And Meatballs With Garlic Crumb Topping Recipes

GLUTEN FREE SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
• In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.
• In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
• Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.
• Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
• Drain the pasta then toss with the sauce and add the reserved cooking liquid.
• Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.

GLUTEN-FREE SPAGHETTI AND MEATBALLS WITH GARLIC CRUMB TOPPING

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, combine the turkey, almond milk, almond flour, parsley, egg, onion, 1/2 cup cereal crumbs, half of the garlic and 1 teaspoon salt. Shape into sixteen 1-inch balls and place on the prepared baking sheet; bake for 15 minutes.
• Meanwhile, in a large saucepan, bring the tomatoes and basil to a simmer, stirring occasionally; season with salt. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, 15 minutes.
• Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining 1/2 cup cereal crumbs, remaining garlic and 1/4 teaspoon salt. Cook until toasted, about 2 minutes.
• To eat now: Divide the spaghetti and meatballs among 4 shallow bowls and top with the garlic crumb topping.
• To freeze and eat later: Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and top each with the garlic crumb topping. Cover with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.

SPAGHETTI AND MEATBALLS WITH GARLIC CRUMBS

Steps:

• In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-in. balls., In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt., In a large pot of boiling salted water, cook the spaghetti until al dente, about 15 minutes; drain and toss with the sauce., To make the garlic crumbs, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the grated garlic, remaining 1/2 cup cereal crumbs, red pepper flakes and 1/4 teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 1/4 cup parsley. To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs.