Who doesn’t enjoy a good meatball??? I’m always trying to think of twists on classic dishes, and this one definitely hits the spot!
I love the zing of capers and lemon juice along with the bright flavors of fresh chopped parsley. I also really enjoy finding new gluten free pasta options and this was my first time trying Banza spaghetti. It is THE best gluten free pasta I’ve had! It might even rank in the top “regular” pastas I’ve enjoyed!
Some things to note:
- I always like to mix my meatball ingredients first, without the meat and then add the meat. This ensures you are getting an even distribution of flavors throughout your meatballs.
- Some ground meats only come in 1lb 4oz (20oz) packages. This recipe will be just fine with the extra meat, so you don’t have a random 4oz portion of ground chicken leftover.
- Don’t stir the pasta too much. This pasta is delicious, but it will break apart easily if you stir it too much.
Enjoy this gluten free pasta dish, and let me know what you think over on Instagram @thesugarandsaltco!
