gluten free spaghetti and meatballs
Gluten-Free Spaghetti and Meatballs
Yield: 6 servings
Ingredients
For the Meatballs:
• 1 pound ground beef
• 1 pound ground pork
• ½ pound ground veal (or additional pork or beef)
• ¾ cup gluten-free breadcrumbs
• ½ cup warm milk (or dairy-free milk if preferred)
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 2 large eggs
• ½ cup grated Parmesan cheese (optional for dairy-free: use a vegan alternative or skip)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley
• Olive oil, for frying
For the Tomato Sauce:
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 large onion, finely diced
• 2 (28-ounce) cans crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh basil or parsley (for garnish)
For the Spaghetti:
• 1 pound gluten-free spaghetti
• Salt, for boiling water
Instructions
1. Make the Meatballs
1. Soak the breadcrumbs: In a small bowl, combine the gluten-free breadcrumbs and warm milk. Let sit for 5-10 minutes until softened.
2. Mix the meatball blend: In a large bowl, add the ground beef, pork, veal, soaked breadcrumbs, onion, garlic, eggs, Parmesan (if using), salt, pepper, oregano, basil, red pepper flakes, and parsley. Gently mix until combined, being careful not to overwork the mixture.
3. Form the meatballs: Roll the mixture into 1½-inch meatballs and place them on a parchment-lined baking sheet.
4. Cook the meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning frequently, until golden brown on all sides (about 8-10 minutes). Remove and set aside. Alternatively, you can bake them at 400°F for 20-25 minutes until cooked through.
2. Prepare the Tomato Sauce
1. Heat olive oil in a large saucepan over medium heat. Add the diced onion and garlic, and cook until softened, about 5-7 minutes.
2. Add the crushed tomatoes, dried basil, oregano, sugar (if using), red pepper flakes, salt, and pepper. Stir well and bring to a simmer.
3. Add the browned meatballs to the sauce and simmer, covered, for 20-30 minutes, stirring occasionally. This allows the meatballs to finish cooking and absorb the flavors of the sauce.
3. Cook the Gluten-Free Spaghetti
1. Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to the package instructions until al dente.
2. Drain the spaghetti and toss lightly with a drizzle of olive oil to prevent sticking.
4. Serve
1. Plate the gluten-free spaghetti and top with a generous serving of meatballs and sauce.
2. Garnish with fresh basil or parsley and additional grated Parmesan, if desired.
Serving Tip
Pair this meal with a simple green salad and gluten-free garlic bread for a complete, comforting dinner!
Enjoy your homemade gluten-free spaghetti and meatballs!