Recipes Spaghetti and Meatballs
Jones Dairy Farm No Antibiotics Ever Pork Meatballs take center stage in this gluten-free version of spaghetti and meatballs.
Spaghetti and Meatballs
Servings: 640 minutes
- 450 g (~32) Jones Dairy Farm No Antibiotics Ever Pork Meatballs, thawed
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 hot pepper (optional)
- 1 teaspoon garlic powder
- 1 can crushed tomato
- Salt to taste
- 1 tablespoon butter
- 2 eggs
- 2 cups breadcrumbs (gluten free if desired)
- 8–10 slices mozzarella cheese, cut into quarters
- Parmesan, for grating
- 450 g spaghetti (gluten free if desired)
For the Sauce
- 1Heat olive oil in a saucepan over medium-high heat
- 2Add onion and garlic and cook until onions are translucent
- 3Stir in hot pepper (optional), garlic powder, and salt
- 4Add crushed tomatoes and bring to a simmer
- 5Add water if the sauce is too thick
- 6Simmer for 15–20 minutes until the tomato flavor mellows
- 7Remove from heat and stir in butter
For the Meatballs
- 1Preheat oven to 230°C
- 2Grease a mini muffin pan with canola spray
- 3Whisk eggs in one bowl, place breadcrumbs in another
- 4Dip thawed meatballs in egg, then roll in breadcrumbs
- 5Bake for 10–15 minutes until golden brown
- 6Top each meatball with sauce, parmesan, and mozzarella
- 7Return to oven and bake until cheese is melted and golden
- 7Serve the meatballs over gluten-free spaghetti tossed in sauce and enjoy.
This recipe is made using
Jones Dairy Farm Pork Meatballs
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