Gluten-Free Makeovers (49 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
MAKES 4 SERVINGS
Roasted meatballs, meatballs
of any kind, were a lot of work until companies began offering gluten-free bread crumbs. Now I can save my slices of bread for toast and sandwiches and still make these.
1 pound ground dark turkey meat, ground beef, or chicken
½ cup gluten-free bread crumbs (see Pantry, page 272)
⅓ cup shredded Parmesan cheese
1 large egg, lightly beaten
1 teaspoon dried basil
½ teaspoon dried oregano
Pinch of red pepper flakes
¼ teaspoon garlic powder
Salt and pepper to taste
one 24-ounce jar good-quality gluten-free marinara sauce (see Pantry, page 276)
10 ounces rice or corn spaghetti
Grated Parmesan cheese
Preheat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
Combine the ground meat, bread crumbs, shredded Parmesan, egg, basil, oregano, red pepper flakes, garlic powder, and salt and pepper in a large bowl. Roll into 1-inch balls and arrange in a single layer on the prepared baking sheet.
Bake for 15 minutes. Transfer the meatballs to a medium saucepan. Add the marinara sauce. Cover and simmer.
Heat a large pot of salted water and cook the spaghetti just until al dente. Drain and transfer to a large serving platter. Spoon the sauce and meatballs over the pasta and serve with the grated Parmesan cheese.
VARIATION: Sauté mushrooms and onions and add to the marinara sauce and meatballs.
Basket of Muffins, Quick Breads, and Scones, see recipes beginning on page 63
Challah Bread, page 40
Parker House Rolls, page 48
Croissants, page 41
Apple Caramel Monkey Bread, page 33
Jen’s Deluxe Granola, page 91
Cherry White Chocolate Scones, page 75
