Gluten-Free Spaghetti and Meatballs with Garlic Crumb Topping
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Level:Easy
Total: 45 min
Active: 20 min
Yield:4 servings
Nutritional Analysis
Per Serving
Calories
500.6
Total Fat
17.6 grams
Saturated Fat
3.7 grams
Cholesterol
126.5 milligrams
Sodium
172.1 milligrams
Carbohydrates
52 grams
Dietary Fiber
8.9 grams
Protein
32 grams
Sugar
2.8 grams
Are you facing back-to-school season, long days at the office or just uncertainty about what to make for dinner? Stock satisfying suppers, like this gluten-free spaghetti and meatballs, in your freezer and the answer will be faster than takeout -- and more paycheck friendly too.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, combine the turkey, almond milk, almond flour, parsley, egg, onion, 1/2 cup cereal crumbs, half of the garlic and 1 teaspoon salt. Shape into sixteen 1-inch balls and place on the prepared baking sheet; bake for 15 minutes.
Meanwhile, in a large saucepan, bring the tomatoes and basil to a simmer, stirring occasionally; season with salt. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, 15 minutes.
Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining 1/2 cup cereal crumbs, remaining garlic and 1/4 teaspoon salt. Cook until toasted, about 2 minutes.
To eat now: Divide the spaghetti and meatballs among 4 shallow bowls and top with the garlic crumb topping.
To freeze and eat later: Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and top each with the garlic crumb topping. Cover with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.
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