GLUTEN FREE SPAGHETTI AND MEATBALLS
One of our favorite foods in this house is pasta - and we have always had great success with Tinkyada pasta.    There will be more pasta recipes to come!
1 pkg. Tinkyada spaghetti noodles, brown or white
1 lb. Ground turkey - or a mix of turkey and pork or beef is lovely too
½ cup gluten free bread crumbs
1 egg lightly beaten
1  large onion diced – split the onion in half (half for the meatballs, and half for the sauce)
4 garlic cloves - minced
1 28 oz. Can whole tomatoes, chopped
3 tblsp. Tomato paste
salt and pepper
1 Tblsp. Garlic powder
1 tsp. Ground fennel
1 tblsp. Dried basil
1 tsp. Italian seasoning
3 Tblsp. Chopped fresh parsley
Parmesan Cheese
Preheat oven to 375 degrees.  Mix ground turkey, minced onion, parsley, fennel, basil, Italian seasoning, salt, pepper, and bread crumbs.  Form into small balls about 2 inches in size.  Place on a parchment lined baking sheet and bake for 30 min. turning over half way through.
Meanwhile, sauté the other half of the onion, garlic in a pan with a drizzle of olive oil, low to medium heat until translucent.  Add the tomatoes, breaking up the tomatoes with a spoon.  Season with salt and pepper, garlic powder, and a sprinkling of extra Italian Seasoning.  Bring to a simmer with the lid off.  Remove the meatballs from the baking sheet and transfer to the simmering sauce.   The meatballs should continue to simmer about another 20-30 minutes until cooked through.   Cook Pasta as per directions.
When pasta is ready, mix the tomato paste into the sauce stirring until slightly thick.  Pour meatballs and sauce over the pasta, and top generously with grated Parmesan cheese.  Served  with a salad – such good comfort food.