Ginger Free Dairy Free Spaghetti and Meatballs
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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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