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.

• Calories: 576 Calories

Ingredients

• 1 egg yolk
• ⅓ cup milk
• 1 tablespoon chopped fresh parsley
• ½ pound ground beef
• ½ cup grated Parmigiano Reggiano cheese
• ½ cup dry white wine
• salt and black pepper to taste
• 1 pint cherry tomatoes, halved
• 1 (12 ounce) box Barilla® Gluten Free Spaghetti
• 1 garlic clove, chopped
• 1 slice gluten free bread
• ¼ teaspoon chili flakes

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.