Gluten Free Spaghetti and meatballs with slow simmered Tequila “Marinara. 

Yes, I know, “Tequila” Marinara you ask?? Not the usual suspect of “liquor” you would add to a “Marinara” sauce but, I thought, eh, what the heck!! Well, it was great!! Wonderful actually!! I’m a total wine girl but, adding just a small amount of tequila was just the right touch I needed to make this homemade marinara sauce “SPOT ON”!! 


3/4 lb ground sirloin

1/2 cup GF bread crumbs 

3 cloves garlic grated

1 med onion grated 

1/4 cup Parmesan cheese

1 egg beaten 

1/4 cup milk

Salt and pepper

In a large mixing bowl, add sirloin, breadcrumbs, egg, milk, grated garlic and onion, Parm cheese, salt and pepper and mix. After mixture is fully combined, spray a baking sheet with non stick cooking spray. Make meatballs using a small ice cream scoop or tablespoon and roll meat into your hand s to form a complete ball. Put meatballs on baking sheet and cook at 350 for 25 to 30 mins. Remove and set aside. 

Tequila Marinara:

2 cans whole peeled ( San  Martzano) tomatoes with Basil leaves 

1/2 cup Jose Cuervo tequila 

3 cloves garlic chopped or grated 

1 med sized onion diced

1 teaspoon dry oregano or fresh 

Drizzle of olive oil 

Salt and pepper 

In a large pot. Heat olive oil in med high heat. Add garlic and onion and cook for about 2 mins. Add can tomatoes, and oregano and break tomatoes up with a wooden spoon. Next add tequila and a dash of salt and pepper. Cover and reduce heat to med low, add meatballs to pot. Simmer for 4 hrs. 

Note: halfway through, about 2 hrs in, always make sure you check your seasoning. 

In a large pot of boiling “salted ” water add 1lb of GF spaghetti ( I use any brand of “corn” spaghetti).  Cook till al dente. Drain and add back to the pot. 

Place cooked spaghetti into a bowl and add sauce and meatballs. Garnish with some fresh basil and grated Parm and serve. 

Cooking time 4 1/2 hrs

Serves 6 peeps



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