Spaghetti and Meatballs

By hmorris31

Gluten-Free Made Simple
383 Calories
4g Fat
65g Carbohydrates
9g Fiber
20g Protein

Ingredients

• 1 Cup rice chex
• 1 Pound ground beef
• 2 eggs, beaten
• 2 Tsps dried minced onion
• 1 Tsp dried oregano
• 1/2 Cup instant white rice
• 1 Tsp sea salt
• 1/2 Tsp pepper
• 1 Recipe spaghetti sauce
• 2-8oz Packages gluten-free spaghetti

Preparation

Step 1

1. To crush the Rice Chex, place cereal in a plastic bag. Use a rolling pin to crush the cereal.

2. In a large mixing bowl mix together ground beef, eggs, onion, and oregano.

3. Add uncooked rice, salt and pepper. Add the crushed cereal. Mix well. Cover and refrigerate for 1 hour.

4. Preheat oven to 350F. Form meat mixture into 16 1 1/2-inch meatballs. Place in a shallow baking pan, leaving about 1 inch between the meatballs. Bake for 30 minutes. Meanwhile, prepare spaghetti sauce.

5. Cook pasta as directed on package. Drain well and serve pasta with meatballs and sauce. Serve immediately.

Spaghetti Sauce

1. In a large saucepan heat 1 tbsp olive oil. Add 1 small onion, chopped, and 1 small clove garlic, minced, and cook until tender.

2. Stir in one 28-ounce can crushed tomatoes, one 15 ounce can tomato sauce, one 14.5 ounce can undrained diced tomatoes or 1 1/2 cups peeled and diced fresh tomatoes, 1 tbsp sugar, 1 tbsp quick-cooking tapioca, 1 tbsp grated parmesan cheese, 1 tsp dried oregano and 1 tsp dried basil. Simmer, covered, for 20 minutes. Add salt and pepper to taste.