Dairy Free One-Pot Spaghetti and Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- ½ lb ground beef (80/20)
- ½ lb ground pork
- ⅓ cup plain breadcrumbs
- ¼ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 large egg
- 2 cloves garlic, minced
- ¼ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the sauce and pasta
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken broth
- 1 tsp sugar
- 1 tsp dried basil
- ½ tsp salt
- 8 oz spaghetti, broken in half
For serving
- grated parmesan cheese, for serving (optional)Chef's tipChoose a grated-style vegan parmesan and use the same amount.
- fresh basil leaves, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, Parmesan, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork. Roll into 1 1/2-inch balls (about 16–18 meatballs) and set aside on a rimmed baking sheet.
- 2
Heat the olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat until shimmering. Add the meatballs in a single layer and sear, turning occasionally, until browned on at least two sides, about 4–5 minutes total. Transfer the meatballs back to the baking sheet — they will finish cooking in the sauce.
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