I never had a craving for pasta until I found out I couldn’t have it anymore. At the time, the gluten-free pastas on the market were inedible, and my only experiences with sauces came from a can or jar, so I was content to write off ever having it again.
Italians, not accepting life without at least an occasional plate of pasta, had already discovered gluten-free replacements for semolina that could still deliver the perfect strand of al dente spaghetti. I’m not even sure why I even bothered to walk down that aisle at the market, but it was like discovering a whole new world. I bought up several boxes – out of fear that I would never again find gluten free pasta – without a clue of what I would do with it.
Enter an Italian neighbor eager to teach me. Despite watching her make meatballs at least a dozen times, I never thought to write down the recipe, because they included bread crumbs. When a friend said he was craving spaghetti and meatballs, I was determined to recreate a gluten and egg free version. I like to use a few slices of crushed gluten free crisp bread, but you can try panko or cracker crumbs. Play around with the spices in the meatballs to suit your tastes. The tomato sauce isn’t strongly seasoned, so that it balances the flavorful meatballs.