Dairy Free Spaghetti and Meatballs
Spaghetti and meatballs is one of those deeply comforting dinners that feels like it should be off-limits when you're avoiding dairy — but this version proves otherwise. The secret is in a few smart swaps: dairy-free breadcrumbs and milk keep the meatballs tender and juicy, while nutritional yeast steps in to deliver that savory, slightly cheesy depth you'd normally get from parmesan. A blend of ground beef and ground pork gives the meatballs serious flavor and a satisfying texture, and baking them at high heat means beautifully browned exteriors without standing over a splattered stovetop. The tomato sauce is built low and slow from crushed and diced tomatoes with garlic, onion, basil, and oregano — nothing fancy, just the kind of rich, clingy sauce that coats every strand of spaghetti the way it should. A pinch of sugar and red pepper flakes round out the flavor so it tastes like it simmered all afternoon. The whole thing comes together in one baking sheet and one skillet, making cleanup surprisingly manageable for a dish this satisfying. Serve it up with extra nutritional yeast and torn fresh basil, and nobody at the table will miss a thing.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup dairy free breadcrumbs
- ¼ cup dairy free milk
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar
- ½ tsp salt, plus more to taste
- ¼ tsp red pepper flakes
For serving
- 12 oz spaghetti
- 2 tbsp nutritional yeast, for serving (optional)
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set aside.
- 2
In a large mixing bowl, combine the dairy free breadcrumbs and dairy free milk and let stand for 2 minutes until the breadcrumbs absorb the milk. Add the ground beef, ground pork, egg, minced garlic (for the meatballs), nutritional yeast, dried oregano, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain; overmixing toughens the meatballs.
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