Allergy-Friendly spaghetti and meatballs




  • 2 Tbsp. olive oil
  • 1 tsp. minced garlic
  • ¬Ω cup fresh red pepper, chopped
  • 1 can (28 ounces) whole peeled tomatoes, crush in your hands to desired consistency


  • 1 tsp. garlic powder
  • 1 tsp. olive oil
  • 1 Tbsp. fresh flat leaf parsley, finely chopped
  • ¬Ω cup crushed gluten-free cornflakes or gluten-free cracker crumbs
  • 1 Tbsp. ketchup
  • 1 tsp. kosher salt
  • 1 Ener G egg mixture (One egg=1¬Ω tsp. egg replacer to 2 Tbsp. water)
  • ¬Ω pound of ground pork
  • ¬Ω pound of ground beef
  • 1 tsp. ground pepper
  • ¬º cup finely grated sweet onion


  • 16 ounces of your favorite corn or rice spaghetti
  • 1 Tbsp. of kosher salt


  1. Heat 1 Tbsp. oil and ½ tsp. garlic in a large saucepan over medium heat until garlic is sizzling-about 30 seconds. In a small sauté pan add 1 Tbsp. oil and heat over medium flame. Add red pepper, sauté until pepper is tender. Stir in tomatoes and ½ tsp. salt. Reduce heat to a simmer for 30 minutes.
  2. In a large bowl, add meat, egg replacer mixture, crushed cornflakes, parsley, ¬Ω tsp. salt, pepper, onion, garlic powder and 1 tsp. of olive oil. Using your hands, mix until just combined. Moisten hands and roll meat mixture into ¬Ω-inch balls.
  3. Add meatballs to simmering sauce and continue to simmer for 20 minutes. Meanwhile, bring a large stockpot of water to a boil; add 1 Tbsp. of salt. Add pasta; cook as manufacturer's directions specify.



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