Gluten Free Spaghetti Meatballs Food

GLUTEN FREE SPAGHETTI & MEATBALLS

Gluten Free Spaghetti & Meatballs image

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.

Provided by Barilla

Categories Trusted Brands: Recipes and Tips Barilla Gluten Free

Yield 6

Number Of Ingredients 12

Ingredients

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

Steps:

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

Nutrition Facts : Calories 576.3 calories, Carbohydrate 86.8 g, Cholesterol 73.3 mg, Fat 16.1 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 5.8 g, Sodium 166.4 mg, Sugar 1 g

ACTUALLY GLUTEN FREE SWEDISH MEATBALLS

Actually Gluten Free Swedish Meatballs image

I searched all over for a truly gluten-free swedish meatball recipe. One said, "serve over egg noodles" at the end - which is certainly NOT GF. Another included cream of celery soup and there is only one GF one out there and it is not condensed. So, I modified a recipe and it was a hit at the potluck. We aren't GF, but we have a lot of friends who are, so I always try to bring gluten free to potlucks.

Provided by TrebleChef

Categories Meat

Time 45m

Yield 4 meatballs, 9 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs lean ground beef (no fillers we use grass-fed)
1 lb sausage (Isernio's chicken sausage is GF and low fat)
1 cup old-fashioned oatmeal (Careful to use GF oats)
1 teaspoon sea salt
2 teaspoons Worcestershire sauce (Lea and Perrin brand is GF)
2 eggs
3/4 cup milk
1 cup sliced mushrooms (chopped fine)
2 teaspoons salted butter (be sure not contaminated with toast crumbs)
1/4 cup oat flour (made in blender from GF oats)
1 tablespoon arrowroot (GF)
3 cups water
8 ounces sour cream (Daisy is GF)

Steps:

Combine first 7 ingredients to form meatballs.
Mix well and form meatballs on parchment paper lined cookie sheets.
Bake in oven about 30 minutes at 375°F.
Turn half-way through.
They are done when no longer pink.
While meatballs are cooking, start sauce.
Sautée mushrooms on medium heat in butter until dark brown and tender.
Stir in oat flour and arrowroot powder.
Stir in 3 cups of boiling water.
Cook and stir until sauce is thick and bubbling.
Remove from heat and stir in sour cream.
Smother the cooked meatballs in sauce and serve over white or brown rice.
For a potluck, place the meatballs and sauce in a crock pot on warm for up to 2 hours.

Nutrition Facts : Calories 477.7, Fat 33.2, SaturatedFat 13.6, Cholesterol 155, Sodium 855, Carbohydrate 12.7, Fiber 1.4, Sugar 1.4, Protein 30.7

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