Gluten-Free Spaghetti with Meatballs
Savor the comforting flavors of classic Italian cuisine with this Gluten-Free Spaghetti with Meatballs recipe—perfect for anyone seeking a hearty, gluten-free pasta dish. Tender meatballs are made from a flavorful blend of ground beef and pork, gluten-free breadcrumbs, Parmesan, and aromatic herbs, then simmered to perfection in rich, gluten-free marinara sauce. Served over perfectly cooked gluten-free spaghetti, this dish offers all the satisfaction of a traditional Italian meal without the gluten. Quick to prepare in just 45 minutes, it’s an excellent option for weeknight dinners or sharing with family and friends. Garnish with freshly grated Parmesan and parsley for a restaurant-worthy presentation that’s sure to impress!
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 1 lb Ground beef (preferably 85% lean)
- 0.5 lb Ground pork
- 0.5 cup Gluten-free breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tbsp Milk (dairy or non-dairy alternative)
- 1 Egg, large
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 24 oz Marinara sauce (gluten-free)
- 4 quarts Water (for cooking pasta)
- 1 tbsp Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Once boiling, add 1 tablespoon of salt to the water and cook the gluten-free spaghetti according to the package directions. Drain and set aside, tossing lightly with a drizzle of olive oil to prevent sticking.
In a large bowl, combine ground beef, ground pork, gluten-free breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix thoroughly using your hands until just combined, being careful not to overmix.
Using a tablespoon or small cookie scoop, portion out the meat mixture and roll into 1.5-inch meatballs. Place the meatballs on a tray or plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side, until browned all over. Remove the browned meatballs from the skillet and set aside.
In the same skillet (leave any browned bits for flavor), pour in the marinara sauce. Bring the sauce to a gentle simmer over medium heat, then carefully add the browned meatballs back into the pan.
Cover the skillet with a lid and simmer the meatballs in the sauce for 15 minutes, or until they are fully cooked through and reach an internal temperature of 165°F.
Serve the gluten-free spaghetti on individual plates or a large serving dish. Spoon the meatballs and marinara sauce over the top. Garnish with additional Parmesan cheese and parsley, if desired.
Enjoy your gluten-free spaghetti with meatballs!
Nutrition Facts
Calories |
3413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 14509 mg | 631% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 46.2 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 674 mg | 52% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3686 mg | 78% | |
*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.
