Gluten-Free Spaghetti and Meatballs with Homemade Sauce

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Gluten-Free Spaghetti and Meatballs with Homemade Sauce
2 tbs extra virgin olive oil
1 clove garlic, chopped
1/2 onion, chopped
28-oz can crushed tomatoes
1/2 tsp dried oregano
1/2 tsp kosher salt and freshly ground black pepper
3 tbs chopped basil
8 gluten-free crackers
1 lb 90% lean ground beef
1 egg, beaten
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 clove garlic, mined
2 tbs chopped basil
To prepare the sauce, heat olive oil in a medium saucepan.
Add garlic and onion and sauté for 2 to 3 min.
Add tomatoes, then season with oregano, salt, and black pepper to taste. Cook, uncovered, for 20 min, stirring occasionally. Stir in basil and set aside.
While the sauce is simmering, prepare the meatballs. Preheat oven to 400°. Line a baking sheet with parchment paper or aluminum foil and set aside.
Place crackers in a food processor and grind into fine crumbs.
In a large bowl, combine gluten free breadcrumbs, ground beef, egg, salt, pepper, garlic and basil.
Gently mix well and form into approximately sixteen 1-oz balls. Transfer to baking sheet and bake for 20 min or until internal temperature reaches 160°.
Once meatballs are cooked, add them to the sauce. Serves 6

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