Dairy-Free Spaghetti with Meatballs
Savor the comforting flavors of this Dairy-Free Spaghetti with Meatballs, a classic dish reimagined for those avoiding dairy. Made with tender, juicy meatballs crafted from ground beef or turkey, seasoned breadcrumbs, and a splash of dairy-free milk, this hearty recipe delivers on both taste and texture. The rich, aromatic tomato sauce, infused with garlic, onion, and Italian seasoning, perfectly complements the meatballs and spaghetti for a wholesome, satisfying meal. Whether you opt for almond, oat, or soy milk, this easy, family-friendly dinner is ideal for weeknights while remaining free from dairy. Garnish with fresh basil for an elegant finishing touch and serve up a plate of comfort that will delight every palate.
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Recipe Information
Ingredients
- 1 lb Ground beef or ground turkey
- 0.5 cup Seasoned breadcrumbs (ensure dairy-free)
- 0.25 cup Dairy-free milk (e.g., almond, oat, or soy milk)
- 1 Egg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 12 oz Spaghetti (ensure egg-free if making vegan)
- 28 oz Canned crushed tomatoes
- 1 small Diced onion
- 3 cloves Minced garlic
- 1 tbsp Dried Italian seasoning
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh basil (optional, for garnish)
Instructions
In a large bowl, combine the ground meat, breadcrumbs, dairy-free milk, egg, garlic powder, onion powder, salt, and black pepper. Mix well until evenly combined.
Using clean hands, form the meat mixture into golf ball-sized meatballs and set them aside on a plate.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the meatballs in batches, turning them gently to brown on all sides, about 6-8 minutes. Remove the meatballs and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the diced onion. Sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the canned crushed tomatoes, along with the dried Italian seasoning and red pepper flakes (if using). Stir to combine and bring the sauce to a simmer.
Return the meatballs to the skillet, nestling them into the tomato sauce. Cover and simmer on low heat for 20 minutes, allowing the flavors to meld and the meatballs to cook through.
While the sauce simmers, cook the spaghetti according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Serve the cooked spaghetti topped with the meatballs and tomato sauce. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 4380 mg | 190% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 44.1 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 498 mg | 38% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4296 mg | 91% | |
*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.
