Nitrate & Nitrite Free Scallion Spaghetti and Meatballs
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Learn more →Ingredients
4 servings
For the pasta
- 1 lb gluten free spaghetti
- 1 tsp salt
For the meatballs
- ¾ lb ground beef (80/20)
- ¼ lb ground pork
- ⅓ cup gluten free breadcrumbs
- 3 tbsp lactose-free milk
- 1 large egg
- ¼ cup parmesan cheese, finely grated
- 2 tbsp garlic-infused olive oil
- 3 tbsp scallion greens, finely sliced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 2 tbsp garlic-infused olive oil
- ¼ cup scallion greens, sliced
- 1 can (28 oz) crushed tomatoes
- ½ cup chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh basil, torn (optional)
- 2 tbsp parmesan cheese, grated (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with foil and brush lightly with a little of the meatball garlic-infused oil.
- 2
In a large mixing bowl, combine the gluten free breadcrumbs and milk and let stand for 2 minutes until the crumbs absorb the liquid. Add the ground beef, ground pork, egg, Parmesan, 2 tbsp garlic-infused oil, scallion greens, oregano, salt, and pepper. Mix with your hands just until the ingredients are evenly combined — stop as soon as no streaks remain.
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