Gluten-Free  Italian Meatballs---

Spaghetti and Meatballs is a classic Italian-American dish, for those of us with Celiac or Gluten Sensitivity meatballs are usually a huge "no-no" because most are made with gluten filled breadcrumbs. We updated an old family recipe and made it gluten free, its a quick and easy recipe to add to your arsenal of gluten-free meals. 

As always, this is a large recipe, it can be made into a smaller recipe, or make the entire recipe and freeze half for a super-quick meal later.

INGREDIENTS:

• 3 lbs. lean ground beef 
• 1 12 oz. gluten-free bread crumbs ( we used 4C Gluten-Free Breadcrumbs)
• 1 cup milk
• 3 eggs
• 2 tsp. salt
• 1 tbs. Worcestershire Sauce
• 2 tsp. pepper
• 2 tsp. onion powder
• 2 24 oz. spaghetti sauce ( we used Barilla Chunky Traditional---it's specified gluten-free on the jar)
• 2 8 oz. gluten-free pasta (we used Mueller's Gluten-Free Fusilli Pasta--corn and rice blend)

 DIRECTIONS:

• Preheat oven 400 degrees, and grease baking sheet lightly with oil or spray with cooking spray. Put ground beef into large mixing bowl.

• Add eggs, milk, salt, pepper, Worcestershire Sauce, bread crumbs, and onion powder.

• Use your hand to thoroughly mix ingredients.

• Roll into 2 inch balls.

• Spread out on baking sheet.

• Bake for 12 minutes to 15 minutes until no longer pink in the center.

• In a large pot, add spaghetti sauce and meatballs and simmer on low for around 15 minutes.

• Cook pasta according to directions on box. Serve meatballs over pasta.

VOILA!

WE HAVE GLUTEN-FREE ITALIAN MEATBALLS OVER GLUTEN-FREE PASTA.