Gluten-Free Spaghetti with Tomato Sauce and Meatballs
Indulge in a comforting classic with this Gluten-Free Spaghetti with Tomato Sauce and Meatballs—a recipe crafted for deliciously hearty eating without compromising dietary needs. Featuring tender meatballs made from ground beef or turkey mixed with gluten-free breadcrumbs and flavorful herbs, this dish pairs perfectly with al dente gluten-free spaghetti. A rich, aromatic tomato sauce combines crushed tomatoes, garlic, onion, and herbs like oregano and basil for that authentic Italian touch, with an optional hint of sugar to balance the acidity. Ideal for gluten-free meal plans and family dinners, this recipe delivers satisfying textures and robust taste in every bite. Customize with Parmesan cheese and fresh parsley for extra flair, and enjoy a comforting spaghetti dish that everyone will love! Perfect for weeknight meals or special occasions, it’s a gluten-free twist on a timeless favorite.
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 1 lb Ground beef (or ground turkey for a lighter option)
- 1 cup Gluten-free breadcrumbs
- 1 Egg
- 0.25 cup Parmesan cheese, grated (optional for extra flavor)
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 28 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 Onion, finely chopped
- 1 tsp Sugar (optional, to balance the acidity of the tomatoes)
- 0.5 cup Water or gluten-free broth
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until al dente. Drain, rinse with warm water, and set aside.
In a large mixing bowl, combine the ground beef, gluten-free breadcrumbs, egg, Parmesan cheese (if using), garlic, parsley, salt, and black pepper. Mix gently with your hands until just combined.
Shape the mixture into meatballs, about 1.5 inches in diameter. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown them on all sides, about 6-8 minutes. They do not need to be fully cooked at this stage. Remove them from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar (if using), and water or gluten-free broth. Stir to combine.
Return the meatballs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce thickens.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the meatballs and sauce over the cooked gluten-free spaghetti. Garnish with extra chopped parsley and Parmesan cheese, if desired.
Enjoy your flavorful and gluten-free spaghetti with tomato sauce and meatballs!
Nutrition Facts
Calories |
3390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 6485 mg | 282% | |
| Total Carbohydrate | 355.8 g | 129% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 56.2 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1198 mg | 92% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4853 mg | 103% | |
*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.
