Spice N' Herbs Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeSpaghetti and meatballs take on new life with this recipe by Creole For The Soul. Made with chicken and gluten-free pasta, and full of Creole and herb flavors, you will be surprised how something so delicious can actually be healthy!
Ingredients
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2 Pounds Ground Chicken
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2 Jars Pasta Sauce (Vero Gusto by Barilla, Tomato & Basil Flavor Used in This Recipe)
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2 Large Eggs, Beaten
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1/2 Cup Extra Virgin Olive Oil
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2 Garlic Cloves
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1 Cup Brown Rice Flour, or Breadcrumbs
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Tony’s Spice N’ Herbs Seasoning, to Taste
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Italian Seasoning, to Taste
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Cayenne Pepper, to Taste
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1 Package Pasta (Barilla’s Gluten Free Used in This Recipe)
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Fresh Basil, Chopped for Garnish
- Clear
Directions
- Preheat oven to 450°F.
- Cook pasta according to package instructions. Drain and coat with 1/4 cup olive oil.
- Use your hands to combine the ground chicken, all seasoning, egg, rice flour or breadcrumbs, and remaining olive oil.
- Pinch off chunks of the ground chicken mixture to roll into meatballs, and arrange on a baking sheet lined with aluminum foil.
- Bake meatballs for 20-30 minutes until cooked through and lightly browned.
- Add pasta sauce to wide pot or deep skillet. Add in cayenne pepper and garlic, and turn heat to medium. Once sauce starts to simmer, add in meatballs. Spoon on sauce to coat the meatballs and cover with lid for 10 minutes.
- Plate pasta and add sauce and meatballs. Garnish with fresh basil and serve.
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