Breaking News Bar
updated: 2/8/2011 2:21 PM

Spaghetti and Meatballs with Garlic Crumbs

hello
Success - Article sent! close
  • If a dinner free of gluten is needed at your table rice-based spaghetti and meatballs with garlic crumbs fits the bill nicely.

      If a dinner free of gluten is needed at your table rice-based spaghetti and meatballs with garlic crumbs fits the bill nicely.
    Associated Press

 

1 pound ground beef chuck

1 small yellow onion, grated

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

5 cloves garlic (2 grated, 2 smashed and 1 chopped)

1 cup rice cereal crumbs, divided

½

cup rice milk

1 large egg

6 tablespoons chopped flat-leaf parsley, divided

Salt

2 tablespoons extra-virgin olive oil, divided

2 cans (28 ounces each) crushed tomatoes

12 ounces package corn or rice spaghetti

½

teaspoon red pepper flakes, or to taste

In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup of the rice cereal crumbs, milk, egg, 2 tablespoons of the parsley and 1 teaspoon salt. Shape into eight 2-inch balls.

In a large saucepan, heat 1 tablespoon of the olive oil over medium. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce. Bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt.

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, about 15 minutes. Drain and toss with the sauce.

To make the garlic crumbs, heat the remaining 1 tablespoon of olive oil in a small skillet over medium. Add the grated garlic, remaining 1/2 cup of rice cereal crumbs, red pepper flakes and 1/4 teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 4 tablespoons parsley.

To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs.

Serves four.

@Recipe nutrition:Nutrition values per serving: 664 calories, 15 g fat (4 g saturated), ; 100 g carbohydrates, 7 g fiber, 35 g protein, 114 mg cholesterol, 641 mg sodium.

"Cooking for Isaiah" by Silvana Nardone (2010 Sprig)

Share this page
    help here