Dairy-Free Spaghetti with Tomato Sauce and Meatballs
Discover the ultimate comfort food with this Dairy-Free Spaghetti with Tomato Sauce and Meatballs recipe—perfect for family dinners or cozy evenings at home. This dairy-free twist on a classic features tender, homemade meatballs made with ground flaxseed as a clever egg substitute, ensuring a rich flavor while accommodating dietary restrictions. The hearty tomato sauce, brimming with the bold flavors of garlic, basil, and oregano, complements al dente spaghetti beautifully, resulting in a meal that's both satisfying and wholesome. Ready in just an hour, this recipe highlights simple ingredients like crushed tomatoes and breadcrumbs while delivering a restaurant-quality experience. Garnish with fresh parsley for a pop of color and enjoy this delightful dairy-free spaghetti dish that's sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 pound Ground beef or turkey
- 2 tablespoons Ground flaxseed
- 3 tablespoons Water
- 0.5 cup Breadcrumbs
- 1 teaspoon Dried parsley
- 12 ounces Spaghetti (dried, dairy-free)
- 2 tablespoons Parsley (fresh, for garnish, optional)
Instructions
In a medium-sized bowl, mix ground flaxseed and water. Let it sit for 5 minutes to form a flaxseed egg substitute for the meatballs.
In a large bowl, combine ground beef or turkey, breadcrumbs, dried parsley, salt, black pepper, and the prepared flaxseed mixture. Mix thoroughly until well combined.
Form the meat mixture into small, evenly-sized meatballs. You should have around 16-18 meatballs.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches and cook for 6-7 minutes, turning occasionally, until browned on all sides. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Let the sauce simmer over low heat for 15 minutes.
While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions for al dente texture (usually 8-10 minutes). Drain and set aside.
Return the browned meatballs to the skillet with the tomato sauce. Simmer for an additional 10 minutes, ensuring the meatballs are cooked through.
To serve, divide the cooked spaghetti among plates. Top with the tomato sauce and meatballs. Garnish with fresh parsley, if desired.
Enjoy your dairy-free spaghetti with tomato sauce and meatballs!
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4592 mg | 200% | |
| Total Carbohydrate | 368.3 g | 134% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 54.8 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 5316 mg | 113% | |
*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.
