Name: Gluten-Free Spaghetti and Meatballs with Garlic Crumb Topping
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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

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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Gluten-Free Spaghetti and Meatballs with Garlic Crumb Topping

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