Recipes

Spaghetti and Meatballs

Prep: 15mins

Cook: 35 mins

Servings: 6

What You’ll Need

24 Gluten Free Meatballs

1 Large Can of Tomato Puree

1 Cup Water

8 Fresh Basil Leaves

1/8 tsp Chili powder

1tsp Italian seasoning

1/2 tbs Crushed Chili Pepper Flakes

1/4tsp Old Bay

1/2 tsp Black Pepper

1/8 tsp Salt

1 1/4tsp Sugar

*(Optional: 1/4tsp celery salt)*

1Pack Gluten Free Spaghetti

1bag Broccoli Florets

1/2 Lemon

Directions

1. Preheat oven to 375 degrees.

2. While oven is heating up, in a blender combine 15oz can of tomato puree, 1 cup of water, 1/8 tsp chili powder, 1 tsp Italian seasoning, 1/2tbs crushed chili pepper flakes, 1/4 tsp old bay, 1/2tsp black pepper, 1/8 tsp salt, 1 1/4 tsp sugar (also 1/4tsp celery salt if you’d like), and 8 basil leaves, blend well and set aside.

3. In a large pot bring to a boil 4-6qts to a boil (dash of salt: optional).

4. Line a baking pan/rack with foil and align 24 meatballs on baking pan/rack.

5. Once oven has heated place meatballs in oven for 15 minutes.

6. After 15 minutes flip them over for another 15-17minutes.

7. Once finished remove from the oven, cover, and place aside.

8. While meatballs cook, pour gluten free spaghetti in boiling water and cook for 10-12 minutes on medium heat: covered.

9. Drain, rinse with cold,

10. In a medium size pot pour in bag of broccoli florets and cover with water, place on stove over medium heat and cook until it boils for 2-3 minutes, remove from heat.

11. Drain broccoli, sprinkle with salt pepper and ½ a lemon and set aside.

12. Once spaghetti, broccoli, and meatballs are done; mix together in the same large pot spaghetti was cooked in.

13. Pour blended tomato sauce over pot mixture and heat pot on medium for 5 minutes or until sauce has boiled for 2/3 minutes

14. Remove from heat

Cool for a few minutes before Serving.

(Optional: Top with Parmesan or Mozzarella)