Friday, November 15, 2013

Spaghetti and Meatballs

I will be the first to admit: I'm not even a little bit Italian. I have some awesome Italian friends, and I've been to fun Italian weddings, but I make no claims to authentic Italian food coming out of my kitchen. That being said, we love these meatballs. In fact, we love them so much that every time I make them, we eat them too quickly to photograph them! I made them again last week and managed to snap an unattractive picture of reheated leftovers. I promise they taste 1,000 times better than they look!


1 tsp dried basil or parsley
2 Tbs parmesan cheese or nutritional yeast
1/4 tsp salt
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp onion powder
1 piece of gluten-free bread, toasted (or 1/4 cup ground flaxseed)

1 Tbs water
1 tsp olive oil 
1 lb ground meat
1 large egg
approximately 20 oz of your favorite tomato sauce


Preheat the oven to 375. 

Blend the dry ingredients into a fine powder in the food processor. Then pour them into a bowl and add the wet ingredients (except for the tomato sauce). Pulse until the wet ingredients are all incorporated.

Then add the dry ingredients and blend briefly until the mixture looks mostly uniform. Form the mixture into golf ball-sized balls or slightly smaller and place in a greased pie pan. 

Pour the tomato sauce on top, place foil over the pan, and bake for 30 minutes. Remove the foil and cook for another 10-20 minutes uncovered. We've had varying bake times with these for some reason, so after 30 minutes, check for done-ness every 10 minutes or so by cutting into one of the meatballs in the middle.


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