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.
Calories
576 Calories
Recipe Instructions
Step 1
In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
Step 2
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.
Step 3
In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
Step 4
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.
Step 5
Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
Step 6
Drain the pasta then toss with the sauce and add the reserved cooking liquid.
Step 7
Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.
