Spaghetti is such an easy dish. One way to make it special is to add meatballs instead of meat sauce. I thought I would never eat meatballs again since the ones in the store have flour in them usually, but I was inspired by the meatloaf recipe my friend showed me and a very bland version of meatballs found in a recipe book. This is the new and improved gluten free, dairy free, and egg free meatball that tastes normal. I like this recipe so much that I doubled it (okay, I also had a lot of ground beef sitting around because the big package was on sale). I have been experimenting with the spicing and this is what I did this time. It was my favorite so far, so you get to be privy to it!
2 pounds ground beef
1/2 c. Rice Chex crumbs
1 1/2 tsp salt
1/2 tsp McCormick’s California Style onion powder with white and green onions and parsley (If you can’t find this, you can use 1/2 tsp onion powder and 1/2 tsp parsley. It’s cooking- the seasoning doesn’t have to be exact :-)).
1/4 tsp black pepper
1/4 tsp garlic powder
1 1/2 tsp Italian seasoning
Preheat the oven to 400 degrees. Crush the Rice Chex until they are fine crumbs. Combine with all the spices. Put all the meat in a bowl and pour the spices and crumbs on top. Mix with your hands until completely combined.
Line a cookie sheet with aluminum foil and form into 1 1/2 inch meatballs and leave at least 1/2 an inch between each. Bake at 400 degrees for 20 minutes or until cooked through. Cut one in half to make sure.
I served mine over HEB gluten free noodles with a jar of Classico spaghetti sauce with about 4 T. red wine splashed in. I needed to use it up as it was still left over from my Harvest Stuffed Squash and it added a nice flavor to the sauce. Allow it to simmer until the alcohol cooks out- about 10 minutes or so.