Freshly made gluten free spaghetti and hearty meatballs are covered in a tasty tomato sauce for a timeless and savory Italian dish. That’s amoré!
TOTAL TIME: 45 min
- 1lb. organic ground turkey
- ½ lb. organic chicken sausage
- 1 cup gluten-free bread crumbs
- 1 tbsp. dried oregano
- 1 tbsp. garlic powder
- 1 tsp. salt
- 1 tsp. pepper
- ¼ cup diced onion
- 4 cloves garlic, minced
- 20 oz. organic crushed tomatoes (divided)
- 1 cup organic basil, washed
- 1 box of brown rice or quinoa spaghetti
Combine raw ground turkey and chicken sausage in a bowl and mix well. Mix in 4 oz. of crushed tomato sauce, bread crumbs, oregano, garlic powder, salt and pepper. Start forming meatballs by grabbing a handful of meat mix and forming a ball shape. Make all the balls, to desired size. You can make all big, all small or small and big ones. Just know that bigger ones will take a longer cooking time in the oven.
Preheat the oven to 350 degrees. Heat a skillet on the stove with 1 tbsp. of olive oil to medium-high heat. Add 2-3 meatballs at a time, depending on how many will fit, and brown the outside of the meatballs for about 5 minutes total, turning and browning the entire outside of the ball. Once browned, move to a foil lined baking sheet and bake all the meatballs for 10-15 minutes for small meatballs and 15-20 minutes for larger meatballs. When removing, cut one ball open to check doneness. The inside should not have any pink and should be firm.
Cook pasta according to directions on the package. While cooking the pasta, heat 1 tbsp. oil in a pan on medium-high. Add onion and cook for 2 minutes, stirring frequently. Add minced garlic and stir. Add 16 oz. crushed tomatoes and continue to stir until hot. Add chopped basil before serving. Spoon spaghetti onto plates, top with red sauce and a meatball or two. Top with additional sauce and serve with Love!