Gluten Free Sheet Pan Spaghetti and Meatballs

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Average Rating: 4 | Rated By: 1 users

Plenty of garlic, fresh vegetables and spices give this sheet pan spaghetti and meatballs lovely rich flavour. This recipe is an easy gluten free weeknight meal made on one baking sheet and in less than 30 minutes. The meatballs are light, made with grated zucchini and Parmesan cheese and are moderately spiced. This dish is a particularly delicious Italian version of spaghetti and meatballs

 

Ingredients

  • 1 lb. lean ground beef
  • ¼ cup grated Parmesan cheese
  • 2 tsp. GF oregano, divided
  • 2 tsp. GF basil, divided
  • 1 tsp. sea salt, divided
  • ½ tsp. GF garlic powder
  • 1 lb. roma tomatoes, quartered or halved cherry tomatoes
  • 1 medium size zucchini with skin on
  • ¼ lb. button mushrooms, quartered
  • 6 garlic cloves, halved and smashed
  • 1/3 cup extra virgin olive oil
  • Cayenne pepper to taste
  • ½ cup fresh parsley, chopped
  • 1 lb. gluten free spaghetti, cooked per package directions
  • Toppings: Parmesan cheese and fresh basil (optional)
  • Instructions

  • Preheat oven to 425 F and line a large rimmed baking sheet with parchment paper
  • In a large bowl mix beef, Parmesan cheese, 1 tsp. oregano, 1 tsp. basil, ½ tsp. salt and garlic powder. Grate half the zucchini and mix with the meat. Roll meat into 1-inch meatballs (about the size of a walnut) and place on prepared baking sheet. Bake for 10 minutes
  • While the meatballs are baking, cut the other half of zucchini into small bite size pieces and add to the same bowl you used for the meat. Add tomatoes, mushrooms, garlic cloves, olive oil, rest of the spices and mix to combine
  • Pour vegetables over the meat and bake another 10 minutes. Remove from the oven and add cooked spaghetti and fresh parsley. Toss all the ingredients to coat the pasta. Serve hot with Parmesan cheese and fresh basil


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