Wednesday, March 14, 2012

Gluten Free Linguine and Meatballs

Today I am sharing with you one of my "oops I didn't have time to plan a dinner" meals. Here is a simple and quick recipe for those of you that don't like to make everything from scratch. This is my go to meal when I don't have that much time and need to make things with what I have on hand. On any given day I can throw these ingredients together and have a happy family. With Quinoa pasta it is a healthier option than traditional pasta and it is also gluten free. I try to make my marinara ahead of time, but if I don't have time I use Bertolli Olive oil and garlic marinara. 

Gluten Free Linguine and Meatballs
1 box Quinoa Ancient Harvest Gluten Free Linguine
1 lb ground turkey (you can use beef if you prefer red meat)
1/2 one sweet onion
4 gloves of garlic minced
1/2 cup crushed up tortilla chips
1/2 cup Parmesan cheese
1 egg
salt and pepper to taste
Parmesan cheese 
Olive oil
1 jar of your favorite marinara sauce.

Preheat your oven to 350 degrees. Gather all your ingredients. 

Add onion, garlic, chip crumbs, parmesan, egg, salt and pepper to a large bowl

Add the ground turkey, mix well with your hands and form into meatballs. 
Add olive oil to a large pan and sear the meatballs until they are brown on each side. 

Add the meatballs to a large 9x13 baking dish. Add your marinara. You can use store bought, or your own marinara.  
Bake for 20 minutes. 
While meatballs and sauce are baking. Bring a large pot of water to a boil. Add your noodles and cook them according to package instructions. 
Strain your noodles once they are cooked.
 Place your noodles into individual servings in a bowl and top with the marinara and meatballs.
Top with Parmesan Cheese and garnish with your favorite green herb. 
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  1. Meatballs.. meatballs... meatballs...

    Sorry! I was memorized! You know I would eat this even if you tied my hand behind my back .:)

  2. Love the gluten free option, just wish it was easier to find quinoa pasta.


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