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Gluten Free Spaghetti & Meatballs
Enjoy an easy gluten free spaghetti and meatball recipe. This is the ultimate weeknight family pasta dinner — it's quick and picky approved!
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Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Ingredients
1x
2x
3x
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1
large egg
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3
tablespoons
finely chopped fresh basil
plus more for serving
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3
tablespoons
finely chopped fresh parsley
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1
teaspoon
dried oregano
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¾
teaspoon
salt
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¼
teaspoon
freshly ground black pepper
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2
cloves
garlic
minced
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¼
cup
water
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1½
pounds
ground meat mix
equal parts ground beef & pork
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¾
cup
dried Gluten Free bread crumbs
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½
cup
freshly grated Parmigiano-Reggiano cheese
plus more for serving
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Gluten Free Marinara sauce
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1
pound
gluten free spaghetti
Instructions
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Preheat the oven to 350°F and set an oven rack in the middle position.
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In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water.
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Add the meat, breadcrumbs and cheese and hand mix until just combined.
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Do not overwork it.
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Roll the mixture into miniature ball-sized meatballs and place on an ungreased baking sheet.
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Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs.
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Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
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Bring the marinara sauce to a simmer in a large skillet.
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Adjust the seasoning if necessary.
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Transfer the meatballs to the marinara sauce, leaving the fat behind.
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Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavours and the meatballs are cooked through.
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Keep warm until ready to toss with gluten free spaghetti pasta.
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While the meatballs & marinara sauce are cooking, bring a large pot of well-salted water to a boil.
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Add the gluten free spaghetti and cook until al dente.
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Drain, then toss with the sauce and meatballs.
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Serve topped with fresh basil and more grated cheese.