Are you facing back-to-school season, long days at the office or just uncertainty about what to make for dinner? Stock satisfying suppers, like this gluten-free spaghetti and meatballs, in your freezer and the answer will be faster than takeout — and more paycheck friendly too.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound ground turkey, preferably white and dark meat
- 1/2 cup unsweetened almond milk
- 1/4 cup almond flour
- 2 tablespoons chopped fresh parsley
- 1 large egg
- 1 small onion, finely chopped
- 1 cup rice cereal crumbs
- 2 cloves garlic, finely chopped
- Kosher salt
- One 24-ounce can strained tomatoes
- 8 fresh basil leaves
- 1 tablespoon olive oil
- One 8-ounce package quinoa spaghetti, cooked until barely al dente
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, combine the turkey, almond milk, almond flour, parsley, egg, onion, 1/2 cup cereal crumbs, half of the garlic and 1 teaspoon salt. Shape into sixteen 1-inch balls and place on the prepared baking sheet; bake for 15 minutes.
- Meanwhile, in a large saucepan, bring the tomatoes and basil to a simmer, stirring occasionally; season with salt. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, 15 minutes.
- Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining 1/2 cup cereal crumbs, remaining garlic and 1/4 teaspoon salt. Cook until toasted, about 2 minutes.
- To eat now: Divide the spaghetti and meatballs among 4 shallow bowls and top with the garlic crumb topping.
- To freeze and eat later: Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and top each with the garlic crumb topping. Cover with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.
Nutrition Facts
| Calories | 500.6 |
| Total Fat | 17.6 grams |
| Saturated Fat | 3.7 grams |
| Cholesterol | 126.5 milligrams |
| Sodium | 172.1 milligrams |
| Carbohydrates | 52 grams |
| Dietary Fiber | 8.9 grams |
| Protein | 32 grams |
| Sugar | 2.8 grams |
| Calories | 500.6 |
| Total Fat | 17.6 grams |
| Saturated Fat | 3.7 grams |
| Cholesterol | 126.5 milligrams |
| Sodium | 172.1 milligrams |
| Carbohydrates | 52 grams |
| Dietary Fiber | 8.9 grams |
| Protein | 32 grams |
| Sugar | 2.8 grams |