Dairy-Free Classic Spaghetti and Meatballs
Elevate your weeknight dinners with this Dairy-Free Classic Spaghetti and Meatballs recipe, a wholesome twist on the beloved comfort food. Perfect for dairy-sensitive diets, this dish combines tender, flavor-packed meatballs made with a blend of ground beef and pork, seasoned with fresh herbs and almond milk-soaked breadcrumbs, ensuring every bite is juicy and perfectly seasoned. Simmered in a rich, aromatic tomato sauce featuring garlic, onion, and fresh basil, these meatballs pair beautifully with al dente spaghetti for the ultimate crowd-pleasing meal. Ready in just over an hour, this dairy-free spaghetti and meatballs recipe is ideal for family dinners or entertaining, and it’s simple enough to become your go-to pasta night favorite.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 1 pound ground beef
- 0.5 pound ground pork
- 1 medium onion
- 4 garlic cloves
- 0.5 cup breadcrumbs
- 0.25 cup almond milk
- 2 eggs
- 0.25 cup fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 0.25 cup fresh basil
- 1 bay leaf
Instructions
Finely chop the onion and garlic cloves. Set aside.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, almond milk, eggs, chopped parsley, dried oregano, dried basil, salt, and black pepper. Add half of the chopped onion and garlic to the mixture.
Mix the meatball mixture until well combined, but do not overmix to avoid toughness.
Form the mixture into 1 1/2-inch meatballs and place them on a plate or baking tray.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, browning them on all sides. Remove from the skillet and set aside. They do not need to be cooked through at this point.
In the same skillet, reduce the heat to medium, add the remaining tablespoon of olive oil, and sauté the remaining chopped onion and garlic until translucent.
Add crushed tomatoes, tomato paste, sugar, and bay leaf to the skillet. Stir well to combine.
Bring the sauce to a simmer, then reduce the heat to low. Add the meatballs back into the skillet, gently nestling them into the sauce.
Cover and simmer for 45 minutes, occasionally stirring gently to prevent sticking.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Remove the bay leaf from the sauce and discard. Add fresh basil leaves to the sauce, stirring gently.
Serve the meatballs and sauce over the cooked spaghetti. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 220.5 g | 80% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 50.2 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 565 mg | 43% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3842 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
