This easy little spaghetti and meatball supper is so delish that the gluten will never be missed!
- 2 pounds of ground beef (or turkey)
- 1 cup breadcrumbs (we use gluten-free)
- 1 cup grated Parmesan cheese, plus more for garnish
- ½ onion grated or finely chopped
- 3 cloves of garlic grated or finely chopped
- 2 eggs
- a big pinch of both salt and pepper
- Extra Virgin Olive Oil (EVOO)
- 1 (28 oz) can San Marzano tomatoes
- about a pound of your favorite g-free pasta (we use Trader Joe’s)
- chopped parsley to garnish
- Preheat your oven to 400 degrees.
- Line a baking sheet with foil and lightly spray with Pam (for easy clean up!). Set aside.
- In one pot over medium-high heat, bring water to a boil for your pasta. Drop your pasta and cook to al dente. (You can do this now or wait and do it towards the end while your meatballs are baking.)
- To make your meatballs: in your mixing bowl, add in the first seven ingredients.
- Using a wooden spoon (or your hands!) mix all of your ingredients into small meatballs (I typically get about 20) and then place them on your prepared baking sheet. Drizzle a bit of EVOO down over the tops of each one.
- Pop your meatballs in the oven to bake about 15 minutes.
- Meanwhile, while your meatballs are baking, add your San Marzano tomatoes to a large pot or skillet with a drizzle of EVOO. As the tomatoes warm up, lightly press down and break them up with a spoon. Add in a pinch of salt and pepper. When your pasta is cooked to al dente, drain off all of the water and add it to your tomatoes.
- When your meatballs are done, remove them from oven and toss them with your pasta and tomato sauce too. You can sprinkle a little extra parm down over the top to finish things off along with some chopped parsley (or basil!).
If you make your meatballs small, they bake up in no time flat. Served with tomatoes, pasta and Parm and your family has a quick and delicious little supper!