Sunday, September 25, 2011

Gluten-Free Spaghetti and Meatballs

Gluten-free spaghetti and meatballs are quick, easy, and reheat well! I used the meatball recipe from the 'The Gluten-Free Italian Cookbook' as a starting point. I learned early on in gluten-free cooking that a cheap way to get around needing gluten-free bread crumbs is to substitute instant potato flakes. Betty Crocker's instant potato flakes work great and are gluten-free. We use HEB brand gluten-free noodles these days because the price and taste is right, but when those are not available we always fall back to the beloved Tinkyada brand gluten-free noodles. The ingredients required for the meatballs are as follows:

2 lbs ground beef (80/20- the more fat content the juicer the meatballs will turn out!)
2 eggs
1 1/4 cup instant potato flakes
1/4 cup pine nuts
2 tablespoons minced garlic
1 onion, chopped
3 tablespoons dried parsley (or fresh if you have it!)
1/2 cup fresh basil ( or 3 tablespoons of dried)
3/4 cup shredded Parmesan cheese
1 package of gluten-free noodles
1 jar of tomato sauce (HEB Tomato Basil)

Preheat oven to 350 degrees. Bring a big bowl of water to bowl. Mix all of the above ingredients (minus the noodles and sauce). Form about 2" balls with the meat mixture . Place them on a baking sheet and bake for about 20 minutes. When the water starts to boil, add the gluten-free noodles. Once the meatballs and noodles are done place the noodles into bowls, pour some sauce on, then place the meatballs on top. I have super sized the recipe to ensure there are enough left overs to last the week. Enjoy!

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