Easiest Way to Make Spaghetti And Meatball Cupcakes

Gluten Free Spaghetti & Meatballs

Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, about 15 to 20 minutes.

Recipe Summary Gluten Free Spaghetti & Meatballs

Spaghetti night goes gluten free! Enjoy this new twist on a family favorite. Gluten free spaghetti is tossed with delicious homemade gluten free meatballs, sautéed cherry tomatoes and topped with Parmesan cheese.

Ingredients | Spaghetti And Meatball Cupcakes

1 (12 ounce) box Barilla® Gluten Free Spaghetti

½ pound ground beef

1 slice gluten free bread

⅓ cup milk

Salt and black pepper to taste

1 egg yolk

½ cup grated Parmigiano Reggiano cheese

1 garlic clove, chopped

¼ teaspoon chili flakes

1 pint cherry tomatoes, halved

½ cup dry white wine

1 tablespoon chopped fresh parsley

Directions

In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.

In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.

In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.

Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.

Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.

Drain the pasta then toss with the sauce and add the reserved cooking liquid.

Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.

Info | Spaghetti And Meatball Cupcakes

Servings: 6 Yield: 6 servings

TAG : Gluten Free Spaghetti & Meatballs

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