Our Family's Gluten-Free Spaghetti & Meatballs
Gluten-free Spaghetti and Meatballs is definitely a recipe to add to your family's meal rotation! Easy and delicious!
Ingredients
Meatballs
- 1 lb. ground turkey
- ½ small onion (diced)
- 1 egg
- 1 handful (¼ cup) gluten-free rolled oats
- 1 - 1½ t. dried basil
- 1 ½ t. dried parsley
- 1-2 cloves garlic, crushed
- olive oil
Sauce
- 1 small onion (diced)
- 1 14 oz. can of organic crushed tomatoes
- 1-2 t. dried parsley
- 1-2 t. dried basil
- garlic clove (crushed)
- 1 cup water
- olive oil
Instructions
Meatballs
- Place everything into a large bowl and mix until well blended. A potato masher works well for this. (I think I may have learned that from Rachel Ray!)
- Preheat oven to 375°. Prepare the baking dish - use a glass 9x13 or a jellyroll cookie sheet. Brush olive oil on the bottom of the dish.
- Roll the meat mixture into balls, golf ball sized works well. You can make them bigger if you desire, just add about 5 more minutes to the oven time if you do so.
- Bake meatballs for 15 minutes. Rotate pan all the way around and bake another 10-15 minutes.
- Take out of oven, place meatballs into sauce pan. Let simmer 1 – 5 hours. The longer you can let then simmer in the sauce, the more flavorful they become.
- Check and stir meatballs every 20 minutes, adding a little bit of water if needed as the meatballs absorb the sauce as they cook. (Be careful not to dilute the sauce too much!)
- Make the sauce once you put the meatballs into the oven.
Sauce
- Place 1T olive oil into a large soup pot. Chop the onion and sauté for about 5 minutes, just until softened.
- Pour in the can of crushed tomatoes.
- Add the parsley, basil and garlic.
- Bring to a boil, turn down the heat and simmer. Add 1 cup of water, let simmer.
- Once baked, add the meatballs to the sauce, simmer on low for 1 – 5 hours.
- Enjoy with your favorite gluten-free pasta, over quinoa or greens or on your favorite gluten-free roll for a meatball sandwich.