Oh Mama Mia; spaghetti and meatballs how I have missed you! Finally a gluten-free dish just as tasty as the real deal. And don’t just take my word for it (I know, I know, it’s been a long time since I had real gluten filled pasta) my crazy-for-gluten family can vouch for the legit faux gluten flavor! Seriously, they won’t eat anything gluten-free that tastes sub-par and this was a hit all around the table. Wait, you say, this isn’t spaghetti, this is fettucine! Well I consider it both…to me the sauces determine the title. For those of you who can’t live with this potentially life altering inconsistency (I get it, I’m particular too!) please note my quotation marks around “spaghetti” and feel free to sub in actual gluten-free spaghetti, angel hair, linguine…whatever YOU consider your “spaghetti” to be!
I am in love with these Tinkyada brown rice fettuccine noodles, seriously love. I bought a package months ago and I have been terrified to try them. I pretty much stare at them daily in my cupboard, but I was just too scared to try them for fear of the potential disappointment and inevitable let down of faux pasta. All of that anguish was for nothing! I found out I’ve only been denying myself unbridled fettuccine joy because these noodles rock, yummm!
I also convinced the “fam” that crushed rice chex in the meatballs would be all we need to bind them (this was also a horrifying idea, thank goodness I was right, lest I be burned at the stake…err…dinner table!) instead of traditional bread crumbs.
Here is the recipe; try it out secretly and see if your family can tell it’s gluten-free or include them in the cooking process and make it a family affair; group cooking is fun!
Ingredients (Serves 6):
- 1.5 lbs ground beef
- 1 medium onion, diced
- 1 egg
- 1 Tbsp parsley (fresh or dried)
- 1 Tbsp garlic powder (or fresh chopped garlic) optional, see note**
- 1 cup Rice Chex, crushed
- Salt and pepper to taste
- 2 – 3 Tbsp Canola Oil
- In a medium bowl combine all ingredients and mix together with your (clean!) hands.
- Place a saucepan on the stove, coat the bottom with a thin layer of canola oil.
- Form the meatball mixture into small meatballs and place them into the saucepan on medium heat.
- Cover the saucepan and cook the meatballs until they are cooked through, approx. 20 – 30 minutes, rotating them periodically to cook evenly and prevent from burning.
- Once cooked, remove meatballs from pan and place on a serving platter.
**A note about the garlic; no it’s not FODMAP friendly. I usually leave it out but I had protests from the entire crowd at dinner about that, so I used just a little. If you can avoid the peer pressure then definitely leave it out!
- 1 14 oz package of Tinkyada Fettucini style gluten-free brown rice pasta
- 1 jar of Classico Tomato and Basil pasta sauce (or another GF flavor, check, not all flavors state “gluten-free”…or make your own, go for it…but don’t forget to share the recipe with me!)
- Boil 4 quarts of water and then add the pasta.
- Cook for 13 – 15 mins stirring occasionally, the water will get cloudy and it won’t smell like traditional pasta, but trust me, you’re in for a treat!
- In a medium microwave safe bowl, add the jar of sauce and heat covered in the microwave 3 – 5 minutes or until hot.
- After cooking the pasta, strain and rinse with cold water. Serve immediately (mix the sauce into the pasta if desired).
- Plate the pasta, sauce, and meatballs; enjoy!
I’m so excited for your feedback, can you tell this is a gluten-free dinner?