Ingredients
- cup small-torn piece sof gluten free white bread, crusts removed first
- 1/2 cup finely grated onion + juices
- egg, whisked
- clove sgarlic, minced
- Tablespoon dried parsley
- salt and pepper
- 1/4 lb85/15 ground beef
- extra virgin olive oil
- oz jar good quality gluten free marinara sauce
- gluten free chicken broth
- lb gluten free spaghetti
Instructions
- Mix torn gluten free bread and grated onion in a large mixing bowl then let sit and soften for a minute. Add egg, garlic, dried parsley, salt, and pepper then stir to combine. Crumble ground beef over mixture then use your hands to mix until just combined don’t over mix. Shape into golf ball sized meatballs (about 18 20) then place onto a plate.
- Add enough extra virgin olive oil to cover the bottom of a large, heavy bottomed skillet that's at least 10" (cast iron preferred) then heat over medium/medium high heat (6/10 on the heat scale).
- Add half the meatballs then saute until evenly browned on all sides but not completely cooked through, carefully turning the meatballs with tongs or a spoon as they will be very soft.
- Transfer browned meatballs to a plate.
- Brown second batch of meatballs then gently add the first batch back into the skillet.
- Remove skillet from heat to cool down for a few minutes.
- After the skillet has slightly cooled, carefully add marinara sauce then use a spoon to gently coat all the meatballs in the sauce.
- Return skillet over medium low heat then simmer until meatballs are cooked through, 15 20 minutes, basting and gently turning meatballs over with a spoon every so often.
- If the meatballs are taking too long to cook, place a lid on top of the skillet, or crimp a piece of foil on top of the skillet, and simmer until cooked through.
- If sauce gets too thick while simmering, add a generous glug of chicken broth.
- Meanwhile, bring a large pot of water to a boil, season with salt, add pasta, then cook according to package directions. Drain pasta then serve with meatballs and sauce.
