Gluten Free Spaghetti & Meatballs

Every once in a while a good recipe occurs (by happenstance) and ill snap a pic and write down the recipe to remember. Some friends on Facebook liked this latest & greatest and a few asked for the recipe so I thought... lets add it to the newly revived blog!

Preface: I am NOT Celiac. I have Gluten allergies and we live a 90% GF lifestyle. From the research I have done everything below is Gluten Free, but please check to be sure if you have Celiac.
  
Sauce: 

2 lbs of Tomato Puree (when things are lull and im fiesty ill make my own, but there are a lot of great brands available if you dont have the time.)
1/3 cup of sugar
3 tbs garlic salt
1 tbs paprika
1 tbs celery salt
3 garlic cloves crushed
A pinch of basil, rosemary and red wine (if you dont have the wine, it still tastes yummy!)
Salt to taste

I let it simmer on low for about 2 hours then Ill add 1/3 cup of parm cheese about an hour before serving. If you are making meatballs, I like to add them in to simmer for about an hour as well. YUM!

Meatballs:

2 lbs ground beef (I like 85/15)
1/3 cup of Gluten Free Breadcrumbs or Panko
1 XL large egg
2 tbs garlic salt
1 tsp black pepper
3 tbs celery salt
5 garlic cloves (we love garlic!)
1 small onion minced
1 small green pepper minced

Roll them into balls, then put in a baking tray for 20 min at 350. I then take them out and put them in the sauce to cook further and with the sauce to make them extra juicy!

Pasta:

We only use quinoa spaghetti. Here is our favorite brand (You can find it at Wegmans in Dickson Cit as well as Amazon)

 

And that's it! Happy eating!


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inspired by: FOOD!
cheers, meg