Gluten-Free Classic Spaghetti and Meatballs
Indulge in the comforting flavors of a timeless favorite with this Gluten-Free Classic Spaghetti and Meatballs recipe. Perfectly seasoned all-beef meatballs are crafted with gluten-free breadcrumbs, Parmesan cheese, and fresh herbs for a melt-in-your-mouth texture, then browned to golden perfection before simmering in a rich marinara sauce. Paired with tender gluten-free spaghetti, this dish offers all the nostalgia of the original recipe—without the gluten. Ready in just an hour and serving up bold, Italian-inspired flavors, this dinner is ideal for weeknight meals or special family gatherings. Garnished with fresh basil, parsley, and a sprinkle of Parmesan, it’s a fuss-free, crowd-pleasing dish. Whether you're gluten-sensitive or simply looking for a wholesome, hearty meal, this spaghetti and meatballs recipe delivers perfection in every bite!
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 1 lb Ground beef
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 2 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Pepper
- 2 tbsp Olive oil
- 1 medium Onion, chopped
- 24 oz Marinara sauce
- 0.25 cup Fresh basil, chopped
- 0.25 cup Fresh parsley, chopped
- 4 quarts Water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a pinch of salt and the gluten-free spaghetti. Cook according to package instructions until al dente, then drain and set aside.
In a large bowl, combine the ground beef, gluten-free breadcrumbs, 1/4 cup of grated Parmesan cheese, eggs, minced garlic, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Shape the mixture into 1 1/2-inch meatballs, about the size of a golf ball, and set them aside on a tray or plate.
Heat olive oil over medium heat in a large skillet. Add the meatballs in batches (if necessary) and cook, turning occasionally, until browned on all sides, about 6-8 minutes.
Remove the browned meatballs from the skillet and set aside. In the same skillet, add chopped onion and sauté until translucent, about 5 minutes.
Pour the marinara sauce into the skillet and bring it to a simmer. Gently add the meatballs back to the skillet, cover, and let them simmer in the sauce for 20 minutes.
Once the meatballs are cooked through, stir in the fresh basil and parsley.
Serve the meatballs and sauce over the cooked gluten-free spaghetti. Sprinkle with the remaining Parmesan cheese before serving. Enjoy!
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 6242 mg | 271% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 29.6 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1364 mg | 105% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2347 mg | 50% | |
*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.
