Measurements

• 1 pound gluten
• 1 pound gluten
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups tomato sauce
• 1/4 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh parsley

Preparation Method

• Cook the gluten-free spaghetti according to the package instructions.
• Drain and set aside.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the chopped yellow onion and cook until translucent, about 5 minutes.
• Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
• Add the gluten-free meatballs to the skillet and cook until browned on all sides, about 8-10 minutes.
• Stir in the Italian seasoning, salt, and pepper.
• Pour in the tomato sauce and bring to a simmer.
• Let it cook for 10-15 minutes, stirring occasionally.
• In a small bowl, mix the gluten-free breadcrumbs with 1 tablespoon of olive oil.
• Preheat the oven to 375°F (190°C).
• Place the cooked meatballs on a baking sheet and sprinkle the breadcrumb mixture over them.
• Bake for 10 minutes until the breadcrumbs are golden and crispy.
• Serve the meatballs over the cooked spaghetti.
• Top with grated Parmesan cheese (if using) and chopped fresh parsley.

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