Gluten Free Spaghetti and Meatballs

Name: Gluten Free Spaghetti and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 pkg (340 g)CATELLI GLUTEN FREE SPAGHETTI, COOKED AND DRAINED; 1/2 (125 mL) cup grated Parmesan cheese; 1/3 (75 mL) cup ground almonds; 1/3 (75 mL) cup grated onion; 2 (30 mL) tbsp milk; 1 (15 mL) tbsp 2 tsp (10 mL) Italian seasoning; 3/4 (4 mL) tsp Each salt and pepper; 3 Cloves garlic, minced; 2 eggs, beaten; 8 (250 g) oz Lean ground beef; 8 (250 g) oz lean ground pork; 8 (250 g) oz Gluten Free Spaghetti and Meatballs - ground veal 8 (250 g) oz; 1 jar (700 ) mL tomato and herb pasta sauce; basil leaves

Plan ahead and get dinner on the table faster with these simple and delicious meatballs - no one will complain about leftovers! Tips The ground meat trio is an Italian tradition but these meatballs can also be made with 100% ground beef. Formed, raw meatballs can be frozen, tightly sealed, for up to 1 month.

Long

Catelli_Gluten Free_Spaghetti_Recipe_Meatballs

Prep time

15 minutes

Cook time

30 minutes

Servings

4 servings

Catelli Gluten Free Spaghetti

Ingredients

4 servings

1 pkg (340 g)CATELLI GLUTEN FREE SPAGHETTI, COOKED AND DRAINED

1/2 (125 mL) cupgrated Parmesan cheese

1/3 (75 mL) cupground almonds

1/3 (75 mL) cupgrated onion

2 (30 mL) tbspmilk

1 (15 mL) tbsp2 tsp (10 mL) Italian seasoning

3/4 (4 mL) tspEach salt and pepper

3Cloves garlic, minced

2eggs, beaten

8 (250 g) ozLean ground beef

8 (250 g) ozlean ground pork

1 jar (700 ) mLtomato and herb pasta sauce

basil leaves

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat the oven to 400°F (200°C). Stir the Parmesan with the almonds, onion, milk, Italian seasoning, salt, pepper, garlic and eggs. Crumble in the ground beef, pork and veal. Gently mix until well combined. Portion and roll into 32 meatballs. Arrange in a greased casserole dish.

Step 2

Bake for 15 minutes or until tops are set. Pour pasta sauce over top. Bake for 15 minutes or until sauce is bubbling and meatballs are cooked through. Transfer half the meatballs, using a slotted spoon, to a container. Pour the sauce and remaining meatballs over the cooked spaghetti. Garnish with basil leaves.

Step 3

Once cooled, reserve the leftover meatballs tightly covered, in the refrigerator for up to 3 days. Serve with additional sauce over rice, in a gluten free Kaiser or on skewers as an appetizer.