- 1 (12 ounce) box Barilla® Gluten Free Spaghetti
- 1/2 pound ground beef
- 1 slice gluten free bread
- 1/3 cup milk
- Salt and black pepper to taste
- 1 egg yolk
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 garlic clove, chopped
- 1/4 teaspoon chili flakes
- 1 pint cherry tomatoes, halved
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh parsley
- In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
- In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.
- In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
- Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.
- Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
- Drain the pasta then toss with the sauce and add the reserved cooking liquid.
- Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.
05/23/2018
recipepes.com
Gluten Free Spaghetti & Meatballs, recipe
PT15M
PT1H
5
455 calories
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