Author Angela Litzinger at test.angelaskitchen.com
Ingredients
3Tablespoonsolive oil
6garlic clovesminced
2medium carrotsgrated
7cupscanned crushed tomatoes
¾teaspoondried oregano
½teaspoondried thyme
salt and pepperto taste
1large egg
½cupgluten free dairy free unsweetened milk substitute of choice
1medium onionminced
1/3cupgluten free dairy free bread crumbs or crushed non-sweet cereal
¾cupchopped fresh parsley
1 ½poundground turkey
1 ½poundgluten & dairy free spaghettisuch as Tinkyada www.tinkyada.com
Instructions
To make the sauce: In a large skillet or large sauce pot, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in carrots, tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a low boil, lower heat, and simmer 20 to 25 minutes.
Make the meatballs: Heat broiler with rack 4 inches from the heat source. In a large bowl, whisk together egg, GFCF milk, 1 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, GFCF bread crumbs, and parsley. Add ground turkey, and mix until combined. Form mixture into 1 1/2-inch balls. Place on a rimmed baking sheet, and broil until lightly browned, 10-12 minutes.
Add meatballs to skillet or sauce pot, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.
Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta.
Top GFCF spaghetti with meatballs and sauce. Enjoy!