Dairy-Free Spaghetti with Meatballs and Tomato Sauce
Indulge in the comforting classic of Dairy-Free Spaghetti with Meatballs and Tomato Sauce, a perfect option for those seeking a dairy-free twist on a beloved dish. This hearty recipe embraces tender, perfectly seasoned meatballs made with ground beef or turkey, almond milk, and breadcrumbs, simmered to perfection in a rich tomato sauce infused with garlic, basil, oregano, and a hint of sweetness. Paired with al dente spaghetti, this dish is ideal for weeknight dinners or family gatherings, delivering all the nostalgic flavors without the dairy. Ready in just one hour, this satisfying and easy-to-follow recipe will become a staple in any kitchen. Perfect for dairy-free, family-friendly, and classic Italian-inspired recipe collections, it's a crowd-pleaser everyone will love!
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Recipe Information
Ingredients
- 12 ounces Spaghetti (dairy-free, check label)
- 1 pound Ground beef or turkey
- 1 cup Breadcrumbs (dairy-free)
- 0.25 cup Almond milk (or any unsweetened dairy-free milk)
- 1 large Egg
- 3 cloves Garlic (minced)
- 0.5 cup Onion (grated or finely diced)
- 2 tablespoons Fresh parsley (chopped)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Sugar
- 0.5 cup Water or stock
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine ground meat, breadcrumbs, almond milk, egg, 1 clove of minced garlic, grated onion, chopped parsley, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined. Do not overmix.
Form the meat mixture into 1 1/2-inch meatballs and set them aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 6-8 minutes total. Transfer the browned meatballs to a plate and set aside. They do not need to be fully cooked through at this stage.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 30 seconds.
Stir in the canned crushed tomatoes, tomato paste, dried basil, dried oregano, crushed red pepper flakes (if using), sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Add water or stock to thin the sauce slightly, if needed. Bring the sauce to a simmer.
Return the meatballs to the skillet, ensuring they are submerged in the sauce. Cover and let simmer over low heat for 20-25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
Taste the sauce and adjust seasoning if needed.
Serve the meatballs and tomato sauce over the cooked spaghetti. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
3203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 6657 mg | 289% | |
| Total Carbohydrate | 350.1 g | 127% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 55.6 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 684 mg | 53% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 5024 mg | 107% | |
*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.
