Gluten Free Spaghetti And Meatballs With Garlic Crumb Topping 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
SPAGHETTI AND MEATBALLS WITH GARLIC CRUMBS
Garlic crumbs add a nice crunch to this spaghetti from my cookbook, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals. No one would guess this hearty, Italian-style favorite is gluten-free. -Silvana Nardone, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 750 calories, Fat 20g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 1999mg sodium, Carbohydrate 107g carbohydrate (3g sugars, Fiber 11g fiber), Protein 39g protein.
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