Thursday, May 20, 2010

Spaghetti and Meatballs

A family favorite that is great served with garlic bread (page 186), and honeyed carrots and sweet tomatoes (page 219).

GF Spaghetti of choice (page 173)
GF Pasta Sauce of choice (page 100)
1 pound ground meat of choice, such as bison, or grass-fed beef, or ground chicken thigh
1/3 cup nutritional yeast flakes (Bragg®)
1/3 cup ground GF bread of choice (page 189)
2 tablespoons minced onion (dried or fresh)
2 tablespoons pure olive oil
2 tablespoons plain yogurt of choice (page 89), or sour cream of choice (page 69)

  1. Prepare GF Spaghetti according to recipe or package directions; drain; set aside.
  2. Prepare GF Pasta Sauce according to recipe or package directions; keep warm.
  3. Place 1-pound ground meat of choice in large mixing bowl; wash hands thoroughly.
  4. Add nutritional yeast flakes, ground GF bread of choice, minced onion, olive oil, and plain yogurt.
  5. Using your hands, combine all ingredients in mixing bowl; form desired-sized meatballs; place meatballs onto parchment-lined rimmed baking sheet.
  6. Place baking sheet on second rack in preheated 375°F oven; bake 15 minutes; flip meatballs over; bake another 15 minutes.

Remove meatballs to prepared GF Pasta Sauce; serve immediately with prepared GF Spaghetti.

Servings: 4
Preheat: 375°F
Prep Time: 20 min
Cooking Time: 30 min

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