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

Most grocers now offer a wide range of gluten-free pasta; experiment until you find your favorite. To accommodate diners who do not have gluten sensitivity, sauce and meatballs in accordance with the guidelines and serve with regular and excluding 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 Spice 2 drivers and 1)

1 cup of rice cereals sorrow, divided

1/2 Cup rice milk

1 large egg

6 tablespoons chopped flat-leaf parsley, divided

Salt

divided into 2 tablespoons extra olive oil

Two 28-ounce cans crushed tomatoes

package 12-ounce maize and rice spaghetti

teaspoon red pepper flakes 1/2, or to taste

1. in large bowl, combine beef, onion, minced garlic, 1/2 cup of cereal rice tart, milk, eggs, 2 tablespoons Parsley and salt teaspoon 1. shape to the eight ball 2 inches.

2. in a large casserole, heat 1 tablespoon of olive oil in a medium.Add drivers for the garlic and cook until Golden, about 2 minutes.Add tomatoes and bring to simmer, stirring from time to time.Immerse the Meatballs in sauce.Bring to a simmer and Cook, covered and stirring from time to time by 20 minutes, or until the meatballs are cooked through.Approximately 1 teaspoon salt Season.

3. adaptation of a large pool of salted water to a boil Cook spaghetti in accordance with the guidelines package to al dente, approximately 15 minutes, drain and toss with the sauce.

4. To garlic crumbs, heat remaining 1 tablespoon of olive oil in a small skillet, add grated garlic medium, the remaining 1/2 cup of rice cereals sorrow, red pepper flakes and teaspoon salt 1/4. Boil until toasted bread, 1 to 2 minutes to cool and then stir in the remaining Parsley 4 tablespoons.

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

Information on nutrition (values are rounded to the nearest integer): 664 calories; 135 calories from FAT (21% of total calories); 15 g fat (4 g saturated 0 g trans fats); 114 mg cholesterol; carbohydrate 100 g; 35 g protein; 7 g optical waveguides; 641 mg sodium.

Provision of Silvana Nardone "cooking for Isaiah," spring, 2010.