Gluten Free Spaghetti & Meatballs

Meatballs came out great tonight. The spaghetti was just right.

I don’t use breadcrumbs, but instead use chopped up bread heels from loaves of frozen gluten free bread. Soak them in milk, then ring them out and add them to the meatball mix (fresh ground beef, pork, egg, garlic, parmesan, basil, salt & pepper).

I fry them in regular olive oil till caramelized, then add a can of San Marzanos. I crush them in the pan with a slotted spoon. Add salt as needed after simmering long enough for the tomatoes to smooth out.

Cook the pasta, remove the meatballs from the sauce and add the pasta to the sauce to finish cooking till al dente.

Serve with fresh grated parm and fresh chopped parsley.