Authors: Beth Hillson

Gluten-Free Makeovers (49 page)

Spaghetti with Roasted Meatballs
MAKES 4 SERVINGS

Roasted meatballs, meatballs
of any kind, were a lot of work until companies began offering gluten-free bread crumbs. Now I can save my slices of bread for toast and sandwiches and still make these.

1 pound ground dark turkey meat, ground beef, or chicken

½ cup gluten-free bread crumbs (see Pantry, page 272)

⅓ cup shredded Parmesan cheese

1 large egg, lightly beaten

1 teaspoon dried basil

½ teaspoon dried oregano

Pinch of red pepper flakes

¼ teaspoon garlic powder

Salt and pepper to taste

one 24-ounce jar good-quality gluten-free marinara sauce (see Pantry, page 276)

10 ounces rice or corn spaghetti

Grated Parmesan cheese

Preheat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.

Combine the ground meat, bread crumbs, shredded Parmesan, egg, basil, oregano, red pepper flakes, garlic powder, and salt and pepper in a large bowl. Roll into 1-inch balls and arrange in a single layer on the prepared baking sheet.

Bake for 15 minutes. Transfer the meatballs to a medium saucepan. Add the marinara sauce. Cover and simmer.

Heat a large pot of salted water and cook the spaghetti just until al dente. Drain and transfer to a large serving platter. Spoon the sauce and meatballs over the pasta and serve with the grated Parmesan cheese.

VARIATION: Sauté mushrooms and onions and add to the marinara sauce and meatballs.