Ann Pittman's Secret Ingredient Gluten-Free Spaghetti and Meatballs | F&W Cooks | Food & Wine

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed rice cakes

Ground oats provide a similar texture while being gluten-free.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Cook gluten-free spaghetti according to package instructions until al dente, then drain.

In a large bowl, combine ground beef, bread crumbs, egg, grated parmesan, minced garlic, chopped onion, parsley, salt, and black pepper.

Mix the ingredients until well combined, then form into meatballs about the size of a golf ball.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes.

Remove the meatballs and set aside on a plate.

In the same skillet, add crushed tomatoes, basil, oregano, sugar, and red pepper flakes, stirring to combine.

Bring the sauce to a simmer, then return the meatballs to the skillet.

Cover and cook for 15-20 minutes, until meatballs are cooked through and sauce is thickened.

Serve the meatballs over the cooked gluten-free spaghetti, garnished with additional parsley and parmesan.

Cooking Techniques

Spice Level:

Dietary

Allergens