Lunch: Spaghetti and Meatballs Recipe | Myrecipes

Recipe by Caroline Grant Serve this pasta with the rest of the gluten-free baguette to round out your meal.

Ingredients

1 (1.5-ounce) slice gluten-free baguette
1 garlic clove
1/2 small onion, cut into 3 wedges
1/2 cup fresh parsley leaves
1 pound ground round
2 (4-ounce) links sweet turkey Italian sausage, casings removed {Check for Gluten}
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup fat-free, lower-sodium chicken broth {Check for Gluten}
1 large egg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
Cooking spray
12 ounces uncooked gluten-free spaghetti
2 (25.5-ounce) jars gluten-free Italian herb pasta sauce
Chopped fresh parsley (optional)
Grated fresh Parmesan cheese (optional)

Instructions

Preheat oven to 400 °.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Transfer to a bowl; set aside.
Place garlic, onion, and parsley in processor; pulse 20 seconds or until chopped. Add breadcrumbs, ground round, and next 6 ingredients. Pulse 1 minute or until mixture is combined, stopping frequently to scrape down sides.
Line a broiler pan with foil. Shape meat mixture into 48 (1 1/2-inch) balls. Place meatballs on broiler rack coated with cooking spray. Bake at 400 ° for 12 minutes or until meatballs are no longer pink in center.
While meatballs cook, cook pasta according to package directions, omitting salt and fat.
Bring pasta sauce to a simmer in a large saucepan. Add meatballs, and simmer 10 minutes or until sauce reaches desired consistency. Serve over spaghetti. Garnish with chopped parsley, and serve with additional Parmesan cheese, if desired.

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