Spaghetti and Chicken Meatballs

Spaghetti and Meatballs

Dinner Ideas for Pre-Made Meatballs

Jones Antibiotic Free Pork Meatballs are featured in this gluten free version of Spaghetti and Meatballs.

Spaghetti and Chicken Meatballs
6
Servings
10 mins
Prep Time
40 mins
Total Time
Contains Gluten icon
Gluten Free

Ingredients

Amount / Quantity Ingredients
3 tablespoons

Olive Oil

3

Garlic Cloves, minced

1

Medium Onion, small dice

1

Hot Pepper (optional)

1 teaspoon

Garlic Powder

1 can

Crushed Tomato

Salt to taste

1 tablespoon

Butter

1 lb. (~32 meatballs)

No Antibiotics Ever Pork Meatballs, thawed

2

Eggs

2 cups

Gluten Free Breadcrumbs

8-10 slices

Mozzarella Cheese, cut into quarters

Parmesan for grating

1 lb.

Gluten Free Spaghetti

Directions

  1. For the Sauce:

    Heat olive oil in a medium saucepan over medium high heat. Add the onion and garlic and sweat until the onions are translucent and the garlic is aromatic.

  2. Add in the hot pepper (optional) and garlic powder and salt and stir to combine.

  3. Add the crushed tomato and bring to a simmer. Add a little bit of water to the sauce if it appears too thick.

  4. Cook the sauce for about 15-20 minutes until reduced and you can no longer taste the raw tomato. Remove the sauce from the heat and stir in the butter.

  5. For the Meatballs:

    Preheat the oven to 450 degrees F and grease a mini muffin pan with canola spray.

  6. Crack the eggs into a medium to shallow bowl and whisk. Then add the breadcrumbs to another medium shallow bowl. Take a couple meatballs at a time and place in the egg then roll in the breadcrumbs. Bake them for about 10-15 minutes for until golden brown.

  7. Remove the pan from the oven and pour a spoonful of sauce over each meatball. Add grated cheese and a slice of mozzarella. Bake until the cheese is gooey, bubbly and slightly golden brown.

  8. Serve the meatballs with gluten free spaghetti coated in the sauce and cheese!

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