Recipe: Spaghetti and meatballs with garlic tart (gluten-free recipes)-Seattle Times

Most grocers now offer a wide range of gluten-free pasta; experiment until you find your favorite. To accommodate diners who have neither the gluten sensitivity, sauce and meatballs in accordance with the guidelines and serve with regular and gluten-free pasta.

Spaghetti and meatballs with garlic tart

Makes 4 servings

1 pound ground beef Entrecôte

1 small yellow onion, grated

5 Garlic cloves (2 grated, chopped 2 drivers and 1)

1 cup rice cereal sorrow, divided

1/2 Cup rice milk

1 large egg

6 tablespoons chopped flat-leaf Parsley, divided

Salt

2 tablespoons extra olive oil, divided

Two 28-ounce cans crushed tomatoes

package 12-ounce corn or rice spaghetti

teaspoon red pepper flakes 1/2, or to taste

1. In large bowl, combine beef, onion, chopped garlic, 1/2 cup of cereal rice tart, milk, eggs, 2 tablespoons Parsley and salt teaspoon 1. Shapes to eight 2-inch balls.

2. In large pot, heat 1 tablespoon of olive oil over medium. add drivers garlic and cook until golden, about 2 minutes, add the tomatoes and bring to simmer, stirring occasionally. Submerge meatballs in sos. bring to simmer and Cook, covered and stirring from time to time by 20 minutes or until meatballs are cooked through. Season with salt 1 teaspoon around.

3. Bring a large pot of boiling salted water for. _ HUM_COOK spaghetti guidance package until al dente, approximately 15 minutes. drain and toss with sauce.

4. To make garlic crumbs, heat remaining 1 tablespoon of olive oil in a small skillet over medium. Add grated garlic, remaining 1/2 cup of cereal rice tart, red pepper flakes and teaspoon salt 1/4. Boil until toasted, 1 to 2 minutes; cool and then stir in remaining Parsley 4 tablespoons.

5. To serve, divide the spaghetti in shallow bowls and top with garlic meatballs and sorrow.

Nutrition Information per serving (values are rounded to the nearest integer): 664 calories; 135 calories from FAT (21 percent of total calories), 15 g fat (1 g saturated; 0 g trans Fats) cholesterol 114 mg; 100 g carbohydrate; 35 g protein, 7 g fiber; 641 mg sodium.

Recipe from Silvana Nardone "cooking for Isaiah," Spring, 2010.