Gluten-Free Spaghetti with Meatballs and Gluten-Free Garlic Breadcrumbs

Votes: 11

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 500, total fat 17 G., saturated fats 3.5 G., proteins 32 G., carbohydrates 52 G., fiber 9 G., cholesterol 126 mg, sodium 172 mg, sugar 2 G.

If it's back to school, you have a busy work schedule, or you're simply unsure what to make for dinner, stock the freezer with hearty meals that anyone in the family can reheat at their convenience. This gluten-free spaghetti and meatballs is a great example. It's quicker to prepare than takeout and more affordable.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of ground turkey, preferably white and dark meat
0.5 cup unsweetened almond milk
1/4 cup almond flour
2 tbsp chopped fresh parsley
1 large egg
1 small onion, finely chopped
1 cup crushed rice flakes
2 cloves garlic, crushed
1 can (800 g) of canned tomatoes, drained
8 fresh basil leaves
1 tbsp. l. olive oil
1 package (220g) quinoa spaghetti, cooked until al dente

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground turkey, meatballs, almond flour, tomatoes, basil

Cooking the dish according to the recipe:

Preheat oven to 200°C and line a baking sheet with parchment paper.
In a large bowl, combine the turkey, almond milk, almond flour, parsley, egg, onion, 1/2 cup oats, half the garlic, and 1 teaspoon salt. Form into 16 1-inch balls and place on the prepared baking sheet; bake for 15 minutes.

Meanwhile, combine the tomatoes and basil in a large saucepan and bring to a boil, stirring occasionally; season with salt. Add the meatballs to the sauce; bring to a boil and simmer, covered and stirring occasionally, for 15 minutes.
Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining 1/2 cup rice cereal, the remaining garlic, and 1/4 teaspoon salt. Cook for about 2 minutes.
Divide the spaghetti and meatballs among 4 shallow plates and sprinkle the garlic breadcrumbs on top.

Storage for future use

Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and sprinkle each serving with garlic breadcrumbs. Cover tightly and freeze for up to 1 month. Defrost overnight in the refrigerator. Cover with foil and bake in the oven at 400°F (200°C) for about 20 minutes.