Gluten Free Spaghetti & Meatballs
Ingredients
- 1 large egg
- 3 tablespoons finely chopped fresh basil plus more for serving
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic minced
- ¼ cup water
- 1½ pounds ground meat mix equal parts ground beef & pork
- ¾ cup dried Gluten Free bread crumbs
- ½ cup freshly grated Parmigiano-Reggiano cheese plus more for serving
- Gluten Free Marinara sauce
- 1 pound gluten free spaghetti
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water.
- Add the meat, breadcrumbs and cheese and hand mix until just combined.
- Do not overwork it.
- Roll the mixture into miniature ball-sized meatballs and place on an ungreased baking sheet.
- Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs.
- Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
- Bring the marinara sauce to a simmer in a large skillet.
- Adjust the seasoning if necessary.
- Transfer the meatballs to the marinara sauce, leaving the fat behind.
- Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavours and the meatballs are cooked through.
- Keep warm until ready to toss with gluten free spaghetti pasta.
- While the meatballs & marinara sauce are cooking, bring a large pot of well-salted water to a boil.
- Add the gluten free spaghetti and cook until al dente.
- Drain, then toss with the sauce and meatballs.
- Serve topped with fresh basil and more grated cheese.
Nutrition Details
Calories -511.36kcal