Gluten-Free Spaghetti and Meatballs
These tender, flavor packed Italian meatballs served over grain-free spaghetti boasts the easiest, and most satisfying grain-free dinner idea. Spaghetti and meatballs is such a classic, weeknight dinner. With a few modifications, you can easily still enjoy this family favorite even with dietary restrictions. Keep it super simple with cooking the meatballs on a sheet pan, using store bought pasta sauce, and you have a nourishing dinner ready in 30 minutes!
Ingredients
- 1 lb ground beef
- ¼ lb ground pork sausage
- 1 egg yolk
- ¼ cup almond flour
- ½ small onion, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 jar spaghetti sauce
- 1 package preferred spaghetti I use Banza go keep this grain-free
- 1 tablespoon fresh parsley for topping
Instructions
- Preheat the oven to 400. First, you are going to prepare the meatballs. The first thing to do is mince your onion.
- Then, add the onion and all remaining meatball ingredients to a large bowl. Gently mix until well incorporated. You want to mix as little as possible to ensure tender meatballs.
- Using a big cookie scoop, scoop out the meatballs onto a rimmed sheet pan (to contain fat released during cooking). Drizzle olive oil over the top of the meatballs, then place in the oven to cook for 12-14 minutes.
- While the meatballs are cooking, prepare your spaghetti. Once your water is boiling, drizzle in a little olive oil, add a pinch of salt, and cook your pasta until tender.
- Drain the pasta, then add in your pasta sauce to the cooked spaghetti. Gently mix until the pasta is well coated.
- Once the meatballs are finished cooking, nestle them into the pasta and gently stir until they are well coated in the pasta sauce. Serve immediately and top with fresh parsley and dairy-free parmesan if you desire!