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Gluten Free Spaghetti & Meatballs
Gluten Free Spaghetti & Meatballs
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Gluten free spaghetti with homemade meatballs, sautéed cherry tomatoes, and Parmesan. A tasty twist on a classic dish!
Ingredients:
  • 1 (12 ounce) box Barilla® Gluten Free Spaghetti
  • 0.5 pound ground beef
  • 1 slice gluten free bread
  • 0.33333334326744 cup milk
  • Salt and black pepper to taste
  • 1 egg yolk
  • 0.5 cup grated Parmigiano Reggiano cheese
  • 1 garlic clove, chopped
  • 0.25 teaspoon chili flakes
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Combine gluten free bread and milk in a large bowl, allowing the bread to soak. Once soaked, gently squeeze out any excess milk.
  • Combine the bread, egg, ground beef, half of the parsley, half of the cheese, and season with salt and pepper in the same bowl. Shape the mixture into 3/4 inch balls and set them aside.
  • Heat a generous amount of olive oil in a large skillet over medium heat. Saute the garlic and chili flakes until fragrant. Add the meatballs and cook until they are fully cooked through.
  • Saute the cherry tomatoes for 2 minutes until they soften. Season with salt and pepper to enhance the flavors. Deglaze the pan with wine and simmer until the mixture reduces by half.
  • Prepare the pasta as instructed on the package, then set aside 1/2 cup of the cooking water.
  • After draining the pasta, combine it with the sauce and pour in the reserved cooking liquid.
  • Simmer the pasta in the sauce for one minute, then take the skillet off the heat and gently mix in the rest of the cheese and parsley.

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