Gluten-Free Spaghetti and Meatballs with Garlic Crumb Topping
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.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
Nutrition Info - 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
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
Nutrition Info - 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
Ingredients
1 pound ground turkey, preferably white and dark meat
1/2 cup unsweetened almond milk
1/4 cup almond flour
2 tablespoons chopped fresh parsley
1 large egg
1 small onion, finely chopped
1 cup rice cereal crumbs
2 cloves garlic, finely chopped
Kosher salt
One 24-ounce can strained tomatoes
8 fresh basil leaves
1 tablespoon olive oil
One 8-ounce package quinoa spaghetti, cooked until barely al dente
Directions
- 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.
