Measurements

• 1 cup gluten
• 1 can
• 2 flax eggs
• 1/4 cup fresh parsley, chopped
• 4 cloves garlic
• 1 lb organic ground beef
• 1 tbsp Italian seasoning
• 2 tbsp olive oil
• 1/4 cup nutritional yeast (for vegan/vegetarian) or 1/4 cup grated Parmesan cheese
• 1/2 tsp pepper
• 1 tsp salt
• 12 oz gluten
• 1 can
• 1 yellow onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the gluten-free breadcrumbs, flax eggs, fresh parsley, minced garlic, ground beef (or plant-based meat substitute), Italian seasoning, pepper, and salt.
• Mix well until all ingredients are evenly incorporated.
• Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
• Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned on the outside.
• While the meatballs are baking, heat the olive oil in a large skillet over medium heat.
• Add the chopped yellow onion and cook until softened, about 5 minutes.
• Add the crushed tomatoes, tomato sauce, and additional minced garlic to the skillet.
• Stir to combine and let the sauce simmer for 15-20 minutes, stirring occasionally.
• Cook the gluten-free spaghetti according to the package instructions.
• Drain and set aside.
• Once the meatballs are done baking, add them to the skillet with the tomato sauce.
• Stir gently to coat the meatballs with the sauce.
• Serve the meatballs and sauce over the cooked spaghetti.
• Sprinkle with nutritional yeast or grated Parmesan cheese, if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.