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Barilla® Gluten Free Spaghetti & Meatballs

Spaghetti night goes gluten free! Enjoy this new twist on a family favorite. Gluten free spaghetti is tossed with delicious homemade gluten free meatballs, sautéed cherry tomatoes and topped with parmesan cheese.

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Ingredients

Ingredients for 6 people

  • 1 box Barilla® Gluten Free Spaghetti
  • ½ pound, Ground beef
  • 1 slice, Gluten Free bread
  • 1/3 cup Milk
  • Salt and black pepper to taste
  • 1 Egg yolk
  • ½ cup, Parmigiano Reggiano cheese
  • 1 garlic clove, chopped
  • ¼ teaspoon, Chili Flakes
  • 1 Pint, cherry tomatoes, halved
  • ½ cup, White wine
  • 1 tablespoon, Chopped Parsley

Instructions

  1. 1
    Bring a large pot of water to a boil
  2. 2
    In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk
  3. 3
    In the same bowl, add bread, egg, ground beef, ½ the parsley, ½ the cheese, and season with salt and pepper
  4. 4
    Roll into ¾ inch balls & set aside
  5. 5
    In a large skillet, gently cook the garlic and chili flakes in olive oil
  6. 6
    Add meatballs and cook thoroughly
  7. 7
    Add the cherry tomatoes and sauté for 2 minutes, then season with salt and pepper to taste
  8. 8
    Deglaze with wine and reduce mixture by half
  9. 9
    Cook the pasta according to package directions, then reserve ½ cup of the cooking liquid
  10. 10
    Drain the pasta then toss with the sauce and add the reserved cooking liquid
  11. 11
    Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley

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