A Thai version of gluten free spaghetti and meatballs the whole family will love~ by Deanna Segrave-Daly, RD
Disclosure: Dare Foods Incorporated compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest and also provided samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic crackers. We are not eligible to win prizes associated with the contest. My thoughts and opinions are my own.
While coming up with this recipe for the latest Recipe ReDux member recipe challenge – sponsored by Dare Foods in honor of Celiac Disease Awareness Month – I discovered an easier and healthier way to make meatballs.
In muffin tins. In the oven.
Despite growing up Italian-American, I’ve never perfect the homemade meatball. I’ve had so many grease-splattered back splashes, burnt-on-one-side meatballs and falling apart in the pan ground meat fiascos that for years, I just bought them frozen from a local Italian market.
When I learned that Breton was challenging us ReDux members to come up with tempting and inventive, gluten free recipes using their new line of gluten free crackers, my mind went to one dish I’d certainly miss if I needed to follow a gluten free diet: spaghetti and meatballs. Since rice noodles are gluten free, I figured I’d do an Asian twist and use crushed Breton Gluten Free Original with Flax crackers as a substitute for bread crumbs.
And by the way, speaking as a gluten-eater, I was pleasantly surprised at how wheat-like and crispy both the Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic crackers tasted. Blindfold me and I would swear they were wheat crackers. I often buy Breton crackers for entertaining so it’s great to know their new gluten free line stands up to the originals.
But, back to the baking of the meatballs and why I love this new method so much:
- Less mess – no more grease splatters from oil jumping out of the pan
- Healthier – no oil needed (I simply coated muffin tins with cooking spray.)
- Evenly cooked – with just one turn
- No fuss batch cooking – I cooked 24 meatballs in 20 minutes
When I heated up the leftovers of this dish the next day, I add in some chopped champagne mango and boy, did that take the flavors over the top – salty, sour, sweet and just a touch of heat – the essence of Thai cuisine. And gluten-free, no less!
Do you follow a gluten free diet? What are some of your favorite gluten free substitutions in recipes?
Check out how our other ReDux members have taken Breton Gluten Free crackers to another level with their creative, healthy and gluten-free recipes below.