Gluten Free Spaghetti and Meatballs
Spaghetti and meatballs is one of those deeply satisfying comfort meals that can feel off-limits when you're avoiding gluten — but this version proves it absolutely doesn't have to be. The key swap is straightforward: gluten free spaghetti and gluten free breadcrumbs do all the heavy lifting, so the dish stays true to the classic without any compromise on flavor or texture. Soaking the breadcrumbs in whole milk before mixing them into the beef and pork creates a panade that keeps the meatballs tender and juicy all the way through, and baking them at high heat gives you that gorgeous browned exterior without any fuss. The sauce is built from scratch with crushed and diced tomatoes, sautéed onion, garlic, and a pinch of sugar to balance the acidity — nothing hidden, nothing to second-guess. After the meatballs finish in the oven, they get nestled right into the simmering sauce so they soak up all that flavor before hitting the bowl. A splash of reserved pasta water helps everything come together into a silky, cohesive sauce that clings to every strand. Finished with torn fresh basil and a dusting of Parmesan, this is a dinner that serves four and genuinely tastes like it came from a place that's been making it for generations.
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Learn more →Ingredients
4 servings
For the pasta
- 1 lb gluten free spaghetti
- 1 tbsp olive oil
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ¼ cup parmesan cheese, finely grated
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ 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 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, 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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