Ingredients
6
6 servings
- •1 (12 ounce) box Barilla® Gluten Free Spaghetti
- •½ pound ground beef
- •1 slice gluten free bread
- •⅓ cup milk
- •Salt and black pepper to taste
- •1 egg yolk
- •½ cup grated Parmigiano Reggiano cheese
- •1 garlic clove, chopped
- •¼ teaspoon chili flakes
- •1 pint cherry tomatoes, halved
- •½ cup dry white wine
- •1 tablespoon chopped fresh parsley
Instructions
- In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
- In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.
- In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
- Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.
- Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
- Drain the pasta then toss with the sauce and add the reserved cooking liquid.
- Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.
Nutritional Facts
Per 6 servings
- Calories: 576
- Carbohydrate: 87g
- Fat: 16g
- Fiber: 2g
- Protein: 17g
- Sugar: 1g
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