Spaghetti and “Meat”balls

Gluten Free and Vegetarian with Vegan suggestions

Yield: 4-5 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

“Meat”ball ingredients

3 TBSP Light Olive Oil, Vegetable Oil, or Grapeseed Oil

1 lb Plant Based Ground Beef

1/3 cup Gluten Free Bread Crumbs (I used GF Panko)

1 beaten Egg or 1 TBSP Extra Virgin Olive Oil if Vegan

1 Clove Minced Garlic

½ tsp Garlic Powder

½ tsp Ground Black Pepper

¼ cup Ground Parmesan or Plant Based Parmesan

*Because the parmesan can be salty, I skip the additional salt, but feel free to add salt to taste

Spaghetti ingredients

1 (12 oz) package Gluten Free spaghetti noodles

1 (16 oz) jar Marinara or Homemade Marinara

1 tsp Italian Seasoning

¼ tsp Ground Black Pepper

*Grated Parmesan or Plant Based Parmesan and fresh Parsley or Basil for serving

Directions:

1. Because this dish comes together quickly at the end, I get the stock pot filled with water and the 12” skillet with oil ready for the “meat”balls once formed.

2. Next I combine the “meat”ball ingredients in a large bowl and mix to combine.

3. Roll the “meat” into 12 balls. I like them this size because I like to cook completely in the skillet. If the “meat”balls are much larger you may need to finish them in the oven on 375 degrees for a few minutes. I put the uncooked “meat” balls on a plate as I form them. Then I just move the plate to the area beside the stove top to cook.

4. Because they usually take about the same amount of time, cook your noodles according to package directions and “meat”balls at the same time.

5. Cook the “meat”balls in the 12” skillet on medium high heat. Brown on all sides, then turn down to medium heat. If my noodles are not ready, but the “meat”balls are done, you can turn them to warm. If the noodles are done first, then go ahead and add the marinara and seasonings and stir so the noodles are covered with sauce.

6. Divide the spaghetti and marinara between 4 plates, then top each serving with 3 meatballs. Garnish with parsley or basil and top with parmesan or plant-based parmesan.