This recipe passed the family taste test with flying colors! I actually froze half the meatballs and used only 1 jar of marinara sauce and 1 pound of spaghetti to feed a family of 4.
3/4 cups gluten free oats, blended to a flour
1 1/3 pounds ground beef
1 3/4 pounds ground turkey
1 teaspoon salt
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon pepper
1 teaspoon basil
1 egg
Garlic infused olive oil
2 jars (907 g each) Kirkland Signature marinara sauce
2 pounds gluten free pasta, prepared (I used brown rice spaghetti)
In a large bowl, using your hands, combine until fully incorporated the oat flour, ground beef and turkey, spices, and egg. Let mixture sit for at least 10 minutes. Using the meat mixture, form meatballs and place on plate or baking sheet until ready to use. Heat the garlic-infused olive oil in a large skillet over medium-high heat. Working in two batches, place about half the meatballs into the hot skillet. Brown each side of the meatball, gently rotating them every 3 minutes. Place browned meatballs into an oven safe casserole dish. Cover and place in 250 degree oven for at least * 30 minutes. Pour marinara sauce over meatballs and continue cooking in oven, covered, for at least another 30 minutes. Serve of cooked pasta.
* I cooked the meatballs for an hour before adding the sauce.
Adapted from Family Spice
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