Print Options

Back to Spaghetti and Meatballs with Garlic Crumbs >

Include these items:

Taste of Home Logo

Spaghetti and Meatballs with Garlic Crumbs

 Spaghetti and Meatballs with Garlic Crumbs
Garlic crumbs add a nice crunch to this spaghetti from my cookbook, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals. No one would guess this hearty, Italian-style favorite is gluten-free.—Silvana Nardone, Brooklyn, New York
4 ServingsPrep: 15 min. Cook: 40 min.

Ingredients

  • 1 pound ground beef chuck
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1 small onion, grated
  • 5 cloves garlic—1 chopped, 2 smashed and 2 grated
  • 1 cup rice cereal crumbs, divided
  • 1/2 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
  • 1 package (12 ounces) corn or rice spaghetti
  • 1/2 teaspoon crushed red pepper flakes, or to taste

Directions

  • In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup
  • cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt;
  • shape into eight 2-in. balls.
  • In a large saucepan, heat 1 tablespoon olive oil over medium heat.
  • 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

2 of 2

Spaghetti and Meatballs with Garlic Crumbs (continued)

Directions (continued)

  • salt.
  • In a large pot of boiling salted water, cook the spaghetti until al
  • dente, about 15 minutes; drain and toss with the sauce.
  • To make the garlic crumbs, heat the remaining 1 tablespoon olive oil
  • in a small skillet over medium heat. Add the grated garlic,
  • remaining 1/2 cup cereal crumbs, red pepper flakes and 1/4 teaspoon
  • salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the
  • remaining 1/4 cup parsley. To serve, divide the spaghetti among
  • shallow bowls and top with meatballs and garlic crumbs.
  • Yield: 4 servings.
Editor's Note: Read all ingredient labels for possible gluten and dairy content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten or dairy, contact the company.
Nutritional Facts: 1 serving equals 750 calories, 20 g fat (5 g saturated fat), 123 mg cholesterol, 1,999 mg sodium, 107 g carbohydrate, 11 g fiber, 39 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.