Category: Meat Dishes

Serves: 8

Ingredients

• 3 Tbsp olive oil
• 3/4 cup chopped onions
• 4 cloves garlic, minced
• 2 (16 oz) cans crushed tomatoes
• 3 (6 oz) cans tomato paste
• 1 cup water
• 1/4 cut chopped fresh oregano, divided
• 1 dried bay leaf
• salt and pepper to taste
• 1 lb ground round
• 1/2 cup oatmeal
• 1/4 cup chopped fresh parsley
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 (16 oz) package uncooked gluten free spaghetti or spaghetti squash

Directions

1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
2. In a bowl, mix the ground round, oatmeal, remaining oregano, remaining garlic, parsley, eggs and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160F.
3. Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8-10 minutes, until al dente, and drain. Serve the meatballs and sauce over cooked spaghetti or spaghetti squash.

Nutrition Facts

Calories 572, Fat 17g, Cholesterol 93mg, Sodium 1178mg, Carbohydrates 40g, Fiber 8.7g, Protein 27.7g