American · Dinner
Spaghetti and Meatballs (Gluten-Free)
Hand-rolled beef meatballs bound with gluten-free breadcrumbs and egg, browned then simmered in a garlicky tomato sauce with basil and oregano. Served over gluten-free spaghetti and finished with grated Parmesan. A classic Italian-American comfort plate built from wheat-free ingredients for a hearty single-serving dinner.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
789Calories
47.2gProtein
36.4gFat
69.5gCarbs
9.9gSugar
6.1gFiber
628mgSodium
253mgChol
12.6gSat Fat
587mgPotassium
186mgCalcium
4.2mgIron
1.1mcgVitamin B12
8.4mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
In a bowl combine the ground beef, gluten-free breadcrumbs, egg, Parmesan, half the minced garlic, salt and pepper, then roll into 4 to 5 golf-ball meatballs.
2
Sear
Heat the olive oil in a saucepan over medium-high and brown the meatballs on all sides for 5 to 6 minutes until a deep crust forms, then set aside.
3
Simmer
Lower to medium, cook chopped onion and remaining garlic 3 minutes, stir in tomato paste, canned tomatoes and dried oregano, return meatballs and simmer medium-low 18 minutes until cooked through.
4
Boil
Cook the gluten-free spaghetti in salted boiling water over high heat for 8 to 10 minutes until tender but not mushy, keeping it moving early, then drain.
5
Plate
Twirl the spaghetti onto a plate, spoon over the meatballs and sauce, scatter torn basil leaves and extra Parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 1.8 oz50g gluten-free breadcrumbs
- 22 small eggs
- 0.8 oz24g Parmesan
- 4 cloves4 cloves garlic
- 11 onion (120g)
- 11 oz160g, a bit under half a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 5.6 oz160g gluten-free spaghetti
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp dried oregano
- 88 fresh basil leaves
- a pinch of salt and black pepper
