Spaghetti and Meatballs

I believe I listed a spaghetti and meatballs recipe at the start of this blog that was homemade. I have come across another recipe that is also homemade, and very very good. The meatballs were very tasty, as was the sauce. Both recipes are gluten free but we used regular whole wheat noodles. Anyone seeking a totally gluten free meal can easily substitute gluten free pasta, which can be found in most stores (usually made of rice flour).

My kids love spaghetti and meatballs, and it is a comfort food to some. Hopefully your family will enjoy it too. You can serve with bread of your choice, as well as a salad.



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Homemade Meatballs
(this particular item is gluten free)

• 1 lb lean grounds beef (I use 96/4)
• 1/4 cup finely chopped onion
• 1/2 cup gluten free bread crumbs (I used pure cornmeal instead)
• 1 large egg, beaten
• 4 tablespoons chopped fresh parsley, or 2 tablespoons dried
• 1 tablespoon chopped fresh basil, or 1 1/2 teaspoon dried
• 1 teaspoon chopped fresh oregano, or 1 1/2 teaspoon dried
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons Parmesan

Preheat oven to 350 degrees

Line baking sheet or broiler with foil. Combine all ingredients in a bowl and mix well with hands. Shape into meatballs the size of your choosing and place them on the baking sheet.

Bake for about 25 minutes, or until meatballs are browned and firm. If desired, turn once part way through baking. Remove meatballs and add them to the marinara sauce while it is cooking. (recipe below)

Marinara Sauce
(this recipe is gluten free)

• 3 14 oz cans of no salt added diced tomatoes
• 1 can of tomato paste (6 oz)
• 1/4 cup chopped fresh basil or 1 tablespoon dried
• 2 teaspoons of sugar
• 2 teaspoons of chopped fresh oregano, or 1 teaspoon dried
• 1/4 teaspoon black pepper
• 1 minced garlic clove or 1 teaspoon garlic powder
• 4 Tablespoons of Parmesan

Whisk together ingredients in a large pot and cook over medium-high heat, stirring often. Add meatballs and simmer for 25 minutes. Serve with pasta of choice.

Homemade Spaghetti and Meatballs

I don't know the nutritional information for this, but you can probably roughly estimate it by reading your ingredient's nutritional panel.

This is a low sodium recipe. The secret to the sauce is to let it simmer. When first mixed together, it doesn't taste so great but after simmering awhile it thickens and the flavor starts to come out.

If it seems too bland, add about 1/4 teaspoon of salt to the skillet.

Serve with a large garden salad.

Ingredients:

8 0z whole wheat thin spaghetti

• 1 (28 ounce) can crushed tomatoes (no salt added)
  
• 2 (8 ounce) cans tomato sauce (no salt added)
  
• 1 (6 ounce) can tomato paste (no salt added)
• 1/4 cup chopped, sweet onion
• 2 tablespoons olive oil
  
• 3 cloves garlic, minced
• 1 tablespoon Splenda
  
• 2 tablespoons red wine vinegar
• 2 teaspoons dried oregano
• 2 teaspoons basil
  

Add oil to a large skillet and saute onions, for about 4 minutes. Combine the crushed tomatoes, tomato paste, tomato sauce, garlic, splenda, vinegar, oregano and basil. Stir all together and simmer over low heat for at least 30 minutes (for the best flavor). Stir frequently to prevent burning.

Meatballs

- 1lbGround sirloin
- 1/2 cup chopped sweet onion
-1 egg, or egg substitute
-2 tblspns bread crumbs
-pepper to taste
-dash of nutmeg

make into meatballs and bake at 375 for 25 minutes