Saturday, January 5, 2013
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.
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!
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!
We only use quinoa spaghetti. Here is our favorite brand (You can find it at Wegmans in Dickson Cit as well as Amazon)
inspired by: FOOD!