Gluten-Free Spaghetti with Meatballs and Gluten-Free Garlic Breadcrumbs

Ingredients:

• 450 g of ground turkey, preferably white and dark meat
• 0.5 cup unsweetened almond milk
• 1/4 cup almond flour
• 2 tbsp chopped fresh parsley
• 1 large egg
• 1 small onion, finely chopped
• 1 cup crushed rice flakes
• 2 cloves garlic, crushed
• 1 can (800 g) of canned tomatoes, drained
• 8 fresh basil leaves
• 1 tbsp. l. olive oil
• 1 package (220g) quinoa spaghetti, cooked until al dente

Preparation:

1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. In a large bowl, combine the turkey, almond milk, almond flour, parsley, egg, onion, 1/2 cup oats, half the garlic, and 1 teaspoon salt. Form into 16 1-inch balls and place on the prepared baking sheet; bake for 15 minutes.
3. Meanwhile, combine the tomatoes and basil in a large saucepan and bring to a boil, stirring occasionally; season with salt. Add the meatballs to the sauce; bring to a boil and simmer, covered and stirring occasionally, for 15 minutes.
4. Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining 1/2 cup rice cereal, the remaining garlic, and 1/4 teaspoon salt. Cook for about 2 minutes.
5. Divide the spaghetti and meatballs among 4 shallow plates and sprinkle the garlic breadcrumbs on top.
   
   

   Storage for future use

   
   Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and sprinkle each serving with garlic breadcrumbs. Cover tightly and freeze for up to 1 month. Defrost overnight in the refrigerator. Cover with foil and bake in the oven at 400°F (200°C) for about 20 minutes.