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Easy Family Gluten-Free Spaghetti and Meatballs

Tender, juicy gluten-free meatballs in a rich tomato sauce served over spaghetti. A simple weeknight dinner that even the fussiest eaters will ask for seconds.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: Italian-American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb gluten-free spaghetti I like brown rice or quinoa pasta
  • 1 lb ground beef 80/20 or 85/15
  • 1/2 lb ground pork or use all beef
  • 1/2 cup gluten-free breadcrumbs finely ground
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can tomato sauce
  • 1 tsp sugar optional, cuts acidity
  • 1/2 tsp dried basil
  • Fresh basil or parsley for garnish optional

Equipment

  • large skillet
  • large pot
  • mixing bowl
  • baking sheet
  • tongs
  • wooden spoon
  • colander

Method
 

  1. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined—overmixing makes tough meatballs.
  2. Roll mixture into 1.5-inch meatballs (about 24 total). Place them on a baking sheet lined with parchment.
  3. Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed). Cook 2-3 minutes per side until browned all over. They don't need to be cooked through yet.
  4. Remove meatballs to a plate. Reduce heat to medium. Add crushed tomatoes and tomato sauce to the skillet. Stir in sugar and dried basil. Scrape up any browned bits from the bottom—that's flavor.
  5. Return meatballs to the sauce. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until meatballs are cooked through and sauce has thickened.
  6. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
  7. Toss spaghetti with a little sauce and pasta water if needed to loosen. Serve meatballs and sauce over spaghetti. Top with Parmesan and fresh herbs if desired.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Meatballs freeze beautifully—place cooled meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat gently in sauce on the stovetop. For dairy-free, omit Parmesan or use a dairy-free alternative. For egg-free, substitute with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes).