
Spaghetti and Meatballs
Dinner Ideas for Pre-Made Meatballs
Jones Diary Farm Antibiotic Free Pork Meatballs take center stage in this this gluten free version of Spaghetti and Meatballs.

Ingredients
Amount / Quantity | Ingredients |
---|---|
3 tablespoons | olive oil |
3 | garlic cloves, minced |
1 medium | onion, small dice |
1 | hot pepper (optional) |
1 teaspoon | garlic powder |
1 can | crushed tomato |
salt to taste | |
1 tablespoon | butter |
1 lb. (~32 meatballs) | |
2 | eggs |
2 cups | breadcrumbs (gluten free if desired) |
8-10 slices | mozzarella cheese, cut into quarters |
Parmesan for grating | |
1 lb. | spaghetti (gluten free if desired) |
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Directions
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For the Sauce:
Heat olive oil in a medium saucepan over medium high heat. Add the onion and garlic and sweat until the onions are translucent and the garlic is aromatic.
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Add in the hot pepper (optional) and garlic powder and salt and stir to combine.
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Add the crushed tomato and bring to a simmer. Add a little bit of water to the sauce if it appears too thick.
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Cook the sauce for about 15-20 minutes until reduced and you can no longer taste the raw tomato. Remove the sauce from the heat and stir in the butter.
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For the Meatballs:
Preheat the oven to 450 degrees F and grease a mini muffin pan with canola spray.
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Crack the eggs into a medium to shallow bowl and whisk. Then add the breadcrumbs to another medium shallow bowl. Take a couple meatballs at a time and place in the egg then roll in the breadcrumbs. Bake them for about 10-15 minutes for until golden brown.
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Remove the pan from the oven and pour a spoonful of sauce over each meatball. Add grated cheese and a slice of mozzarella. Bake until the cheese is gooey, bubbly and slightly golden brown.
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Serve the meatballs with gluten free spaghetti coated in the sauce and cheese!
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