Gluten Free Spaghetti Meatballs Recipes
GLUTEN FREE SPAGHETTI & MEATBALLS
Spaghetti night goes gluten free! Enjoy this new twist on a family favorite. Gluten free spaghetti is tossed with delicious homemade gluten free meatballs, sautéed cherry tomatoes and topped with Parmesan cheese.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 86.8 g, Cholesterol 73.3 mg, Fat 16.1 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 5.8 g, Sodium 166.4 mg, Sugar 1 g
GLUTEN-FREE SPAGHETTI AND MEATBALLS WITH GARLIC CRUMB TOPPING
Are you facing back-to-school season, long days at the office or just uncertainty about what to make for dinner? Stock satisfying suppers, like this gluten-free spaghetti and meatballs, in your freezer and the answer will be faster than takeout -- and more paycheck friendly too.
Provided by Silvana Nardone
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 500.6, Fat 17.6 grams, SaturatedFat 3.7 grams, Cholesterol 126.5 milligrams, Sodium 172.1 milligrams, Carbohydrate 52 grams, Fiber 8.9 grams, Protein 32 grams, Sugar 2.8 grams
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