Cashew Free Gluten Free Spaghetti and Meatballs
Total time1 hr 10 min
Prep time25 min
Cook time45 min
4.5(17)
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Learn more →Ingredients
4 servings
For the pasta
- 1 lb gluten free spaghetti
- 1 tbsp olive oil
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ¼ cup parmesan cheese, finely grated
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
For the sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp granulated sugar
- ½ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- ¼ cup fresh basil leaves, torn
- parmesan cheese, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly coat with cooking spray or a drizzle of olive oil.
- 2
In a large mixing bowl, combine the gluten free breadcrumbs and whole milk. Stir and let stand for 2 minutes until the breadcrumbs absorb the milk and form a paste.
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