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GLUTEN FREE MEATBALLS AND SPAGHETTI
Servings: 4

Prep Time: 15 Minutes

Cooking Time: 30 minutes
INGREDIENTS

    1 pound GF spaghetti (I used Sam Mills Corn Pasta)
Meatballs:
    1 pound ground sirloin
    1 cup cooked rice (white or whole grain)
    2 tsp Worcestershire sauce
    1 beaten egg
    cup shredded Parmesan cheese
    2 cloves garlic, chopped
    Salt and pepper
Sauce:
    2 tbsp olive oil
    teaspoon crushed red pepper flakes
    4 cloves garlic, chopped
    1 medium onion, finely chopped
    1 cup GF beef sock (I used Swanson brand)
    2 (28-ounce) cans crushed tomatoes
    Handful of chopped parsley
    10 fresh basil leaves, sliced thin
    Shredded Parmesan cheese



INSTRUCTIONS

1.      Preheat oven to 425 degrees F.

2.     Begin to boil water for spaghetti in a large pot.

3.     Line a cookie sheet with parchment paper or coat lightly with cooking spray.

4.     In a large bowl, combine sirloin, Worcestershire, egg, cooked rice, cheese, garlic, salt and pepper.
 
5.     Roll meat mixture into 1 inch sized meatballs and place on cookie sheet.  Bake for 10-12 minutes or until no longer pink. (An easy trick to make uniform balls is to use a small cookie scoop)

6.     Heat olive oil in medium sized pot over medium heat.  Add oil, crushed red pepper, garlic and onion.  Saute about 5 minutes or until onion is soft.
 
7.     Add beef stock, crushed tomatoes and herbs.  Bring to a boil, reduce heat and simmer for 10 minutes.

8.     While sauce is simmering, cook noodles.

9.     Turn meatballs in sauce and serve over noodles.  Top with shredded Parmesan.

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