Gluten Free Beef & Pork Spaghetti and Meatballs
Few dinners hit as hard as a big bowl of spaghetti and meatballs, and this version delivers every bit of that comfort without a crumb of gluten in sight. The meatballs are a blend of ground beef and ground pork, bound together with a milk-soaked gluten free breadcrumb paste that keeps them tender and juicy — none of that dense, rubbery texture that can plague homemade meatballs. They go into a hot oven until browned and cooked through, then get nestled into a slow-simmered crushed tomato sauce built on onion, garlic, oregano, and just a touch of sugar to balance the acidity. The sauce thickens as the meatballs finish cooking in it, so every bite is deeply flavored all the way through. Gluten free pasta can be finicky, but tossing the drained spaghetti with a little olive oil and keeping a splash of starchy pasta water on hand are the two small tricks that make it behave beautifully. Finished with torn fresh basil and a shower of Parmesan, this is the kind of meal that serves four generously and still has everyone reaching for more. It's proof that swapping out a few key ingredients doesn't mean settling for anything less than the real thing.
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free spaghetti
- 1 tbsp olive oil
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ⅓ cup gluten free breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- ¼ cup parmesan cheese, finely grated
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp granulated sugar
- ½ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- ¼ cup fresh basil leaves, torn
- parmesan cheese, grated, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly coat with cooking spray or a drizzle of olive oil.
- 2
In a large mixing bowl, combine the gluten free breadcrumbs and whole milk. Stir and let stand for 2 minutes until the breadcrumbs absorb the milk and form a paste.
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