½ -1 pound ground beef
1 egg beaten
½ c gluten free bread crumbs*
¼ c milk
1/3 c parmesan cheese
1 T oregano
Mix the egg, milk, and bread crumbs in a bowl and let sit for a couple minutes to allow the bread crumbs to absorb some liquid and soften up. Add the beef, parmesan cheese, and oregano mixing well. Roll the mixture into 1 inch balls and place on a greased cookie sheet. Bake for 12 minutes at 350F or until the meatballs are no longer pink.
1 T olive oil, I prefer garlic flavored
8 oz gluten free pasta, fusilli, spiral, penne, or elbow will work
While the meatballs are baking boil your water then add the olive oil and pasta. Cook the noodles until they are al dente the strain. If there happen to be any noodles sticking together rinse them under warm water and gently break them up with your fingers, this is more common in GF spaghetti noodles.
1 jar spaghetti sauce
1 c shredded mozzarella cheese
In a 2 quart dish spread some spaghetti sauce on the bottom then cover it with all of the noodles. Spread half of the remaining sauce over the noodles and sprinkle half of the cheese on top. Place the meatballs evenly over the cheese, then top with the remaining sauce and cheese. Cover with tin foil and bake in a 350 F oven for 35 min, remove the tin foil and bake an additional 10 minutes. This can easily be be put together the night before, you may need to adjust the time it bakes.
* I make my own bread crumbs from homemade bread that is starting to dry out and needs to be used up. Preheat your oven to 250 F and cut your bread into your desired bread crumb sizes. I like to use my pizza cutter so I can cut multiple pieces of bread at a time. Arrange the crumbs on a cookie sheet and bake for roughly 45 min, or until they are crispy. I store them sealed in my freezer so they're available anytime I need them. You can season them before using in a recipe, just mix them with with butter or olive oil and the spices you want.