The YCB's bring you a recipe for those longing for the perfect comfort food of youth — spaghetti o's. 

Sometimes I get nostalgic for childhood eats. I admit, they are not always the most quality food you'll find out there, but growing up we did indulge in the occasional canned and boxed meals and sometimes they hit the spot.  Being gluten-free, however, makes it quite hard to go down food memory lane....perhaps not a bad thing?!?  But, leave it to me to figure out how to make a warm, comfy meal tailored to not only my gluten-free, but slightly more adult tastes.  Enjoy!

What you'll need:
4 cups tomato soup or 2 15oz cans tomato sauce + 1 cup water
1 lb ground beef
1 egg
1 T parsley
1/4 cup bread crumbs
1/4 cup milk or cream (I used almond milk)
salt and pepper to taste
12oz pasta (I used gluten-free elbows, but I know there are g.f. o's out there)
 
What to do:
Heat soup or tomato sauce and water to slight simmer.  Boil water for pasta.  Meanwhile combine beef, egg, parsley, bread crumbs, milk and s&p in large bowl and mix well with hands.  Pinch off quarter sized chunks of meat mixture and roll into 1/2" meatballs.  Should make about 80.



Drop the meatballs in the tomato sauce and boil until cooked through....at least 10 minutes.  Cook pasta in separate water and when done, add to tomato sauce and meatballs.  What a snap!



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