Name: Gluten Free Spaghetti & Meatballs
Prep time: PTM
Cook time: PTM
Yield: 6 servings
Ingredients: 1 (12 ounce) box Barilla® Gluten Free Spaghetti; 0.5 pound ground beef; 1 slice gluten free bread; 0.33333334326744 cup milk; Salt and black pepper to taste; 1 egg yolk; 0.5 cup grated Parmigiano Reggiano cheese; 1 garlic clove, chopped; 0.25 teaspoon chili flakes; 1 pint cherry tomatoes, halved; 0.5 cup dry white wine; 1 tablespoon chopped fresh parsley

Ingredients

Instructions

Step 1

In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
Step 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.
Step 3

In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
Step 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.
Step 5

Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
Step 6

Drain the pasta then toss with the sauce and add the reserved cooking liquid.
Step 7

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

Enjoy your meal!