There is something very satisfying about a big heaping plate of pasta topped off with homemade, steaming MEATBALLS! Just because a member of my family cannot eat wheat or gluten does not mean that we still don't love all of the good old-fashioned home cooking that other families enjoy.
The difficulty that I found when trying to learn how to make meatballs gluten free was finding a substitution for bread crumbs. All meatballs that I have ever had that were any good had either seasoned bread crumbs or pieces of torn up bread in them to hold them together. I was fortunate recently and found gluten free bread crumbs for sale at my local supermarket! I think that many larger chains are starting to realize that gluten intolerance is more common than people thought a few years ago, and now many products are available that were unheard of just a few short years ago. It should also be noted that many supermarkets are carrying gluten free pasta now as well. The brand that I use, DeBoles, is found at my Super Walmart!
Here is my recipe, enjoy your Italian Feast!
2 Lbs Ground Beef (80% or better)
1/2 Cup Gluten Free Bread Crumbs
1/4 Cup Fresh Parsley, chopped
1 small Onion, chopped finely
2 eggs, beaten slightly
3-4 cloves Garlic, minced
2 Tbs. Italian Seasoning
1/4 Tsp. Salt
1/4 Tsp Ground black pepper
1 28 Oz. jar Pasta Sauce of your choice (make sure it's gluten free!)
1 16 Oz. Box Gluten Free Spaghetti Pasta (DeBoles is my personal choice)
Parmesan Cheese for garnish or sprinkling
Preheat your oven to 350 F.
In a large mixing bowl, combine all ingredients except for sauce and pasta. Mix with hands or a wooden spoon until well blended.
Form into about 12-15 medium-sized meatballs and place them on a parchment-lined cookie sheet. Bake these at 350 F. for 40 minutes.
Transfer the meatballs to a 4-5 quart crock pot, pour the pasta sauce over them, and cook on low for 4-6 hours.
Prepare your pasta as the package directs, and serve up your spaghetti dinner to your waiting family.