Gluten Free Spaghetti & Meatballs

1. 1

   In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.

2. 2

   In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.

3. 3

   In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.

4. 4

   Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.

5. 5

   Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.

6. 6

   Drain the pasta then toss with the sauce and add the reserved cooking liquid.

7. 7

   Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.