Spaghetti and Meatballs with Garlic Crumbs |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Garlic crumbs add a nice crunch to this spaghetti from my cookbook, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals. No one would guess this hearty, Italian-style favorite is gluten-free.—Silvana Nardone, Brooklyn, New York Ingredients:
1 pound ground beef chuck |
1 small onion, grated |
5 cloves garlic—1 chopped, 2 smashed and 2 grated |
1 cup rice cereal crumbs, divided |
1/2 cup rice milk |
1 large egg |
6 tablespoons chopped flat-leaf parsley, divided |
salt |
2 tablespoons extra virgin olive oil, divided |
2 cans (28 ounces each) crushed tomatoes |
1 package (12 ounces) corn or rice spaghetti |
1/2 teaspoon crushed red pepper flakes, or to taste |
Directions:
1. In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-in. balls.
2. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt.
3. In a large pot of boiling salted water, cook the spaghetti until al dente, about 15 minutes; drain and toss with the sauce.
4. To make the garlic crumbs, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the grated garlic, remaining 1/2 cup cereal crumbs, red pepper flakes and 1/4 teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 1/4 cup parsley. To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs. Yield: 4 servings.
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