Spaghetti and Meatballs

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!

Ingredients:

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

Directions:

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.

Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too. View all posts by glutenfreeveganish