Gluten Free Spaghetti and Meatballs Recipe

Let’s be honest, sometimes “gluten-free” can get a bad rap for being bland or complicated. But I’m here to tell you that this recipe for gluten free spaghetti and meatballs is here to change the game. Picture this: succulent, tender meatballs simmered in a rich, garlicky marinara sauce, all piled high on a bed of perfectly cooked pasta. It’s the ultimate comfort food that just so happens to be gluten-free, making it a weeknight hero for anyone, whether you’re avoiding gluten or just looking for a seriously delicious meal.

This dish has become a staple in my house, especially on those busy nights when everyone is cranky and hungry. My youngest used to turn his nose up at anything that wasn’t dinosaur-shaped, but these meatballs? He asks for seconds. That, my friends, is the mark of a true winner.

Table of Contents

Table of Contents

Why You’ll Love This Gluten Free Spaghetti and Meatballs

This isn’t just another pasta recipe. It’s your new secret weapon for a stress-free, crowd-pleasing dinner.

• Surprisingly Simple: Don’t let the from-scratch aspect fool you. Using a few smart shortcuts keeps this meal easy enough for a hectic Wednesday.
• Picky-Eater Approved: The meatballs are incredibly flavorful and tender, winning over even the most skeptical diners at your table.
• Meal-Prep Friendly: You can make a double batch of the meatballs and sauce to freeze for a future “I don’t feel like cooking” day. Future you will be so grateful.
• Totally Customizable: Swap the ground beef for turkey, add a pinch of red pepper flakes for heat, or stir some fresh basil into the sauce. Make it your own!

Gathering Your Ingredients

Here’s what you’ll need to create this cozy masterpiece. The ingredient list is straightforward, and I promise, no hard-to-find ite

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For the Gluten Free Meatballs:

• 1 lb ground beef (I like 85/15 for the best flavor)
• 1/2 cup gluten-free breadcrumbs (I recommend this brand for the best texture)
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for browning

For the Sauce and Pasta:

• 1 tbsp olive oil
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (24 oz) jar of your favorite marinara sauce
• 1 lb gluten-free spaghetti
• Fresh basil and extra Parmesan, for serving

How to Make Gluten Free Spaghetti & Meatballs

Follow these simple steps for a flawless dinner. It’s all about building layers of flavor!

1. Combine the Meatball Mixture: In a large bowl, gently combine the ground beef, gluten-free breadcrumbs, Parmesan, egg, garlic, oregano, parsley, salt, and pepper. Use your hands for this—it’s the best tool for the job! Just be careful not to overmix, or the meatballs can become tough.
2. Form the Meatballs: Roll the mixture into about 1 to 1.5-inch balls. You should get roughly 18-20 meatballs. Pro tip: lightly wet your hands with water to prevent the mixture from sticking.
3. Brown the Meatballs: Heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides. They don’t need to be cooked through just yet—we’re just building a beautiful, flavorful crust. Remove them from the skillet and set aside.
4. Start the Sauce: In the same skillet, add the 1 tablespoon of olive oil and sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Simmer to Perfection: Pour the marinara sauce into the skillet. Return the browned meatballs to the sauce, gently nestling them in. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the meatballs are cooked through.
6. Cook the Pasta: While the sauce is simmering, cook your gluten-free spaghetti according to the package directions in a large pot of well-salted water. Be sure not to overcook it—gluten-free pasta can go from perfect to mushy quickly!
7. Serve and Enjoy: Drain the pasta and divide it among bowls. Top with several meatballs and a generous ladle of sauce. Finish with a sprinkle of fresh Parmesan and a few torn basil leaves.

Equipment You’ll Need

You don’t need anything fancy for this recipe! A large skillet or Dutch oven is key for browning the meatballs and simmering the sauce. You’ll also need a large pot for boiling the pasta, a mixing bowl, and a baking sheet (optional, but handy for holding the browned meatballs).

Tips for the Best Gluten Free Meatballs

A few little tricks can make a big difference in your final dish.

• Don’t Overmix: When combining the meatball ingredients, mix just until everything is incorporated. Overworking the meat will make the meatballs dense.
• The Browning Step is Key: Don’t skip browning the meatballs! It creates a delicious crust through the Maillard reaction and adds a ton of depth to the overall sauce.
• Gluten-Free Pasta Pro-Tip: Always rinse your gluten-free pasta after draining. This stops the cooking process and removes excess starch, preventing it from becoming gummy. For more tips, check out our guide on how to cook gluten-free pasta perfectly every time.
• Make-Ahead Magic: You can assemble the raw meatballs and keep them covered in the fridge for up to a day before cooking. You can also freeze the cooked meatballs and sauce together for up to 3 months.

What to Serve With Your Spaghetti & Meatballs

This dish is a meal in itself, but it’s even better with a few simple sides! A crisp Easy Garden Salad with a tangy vinaigrette helps cut through the richness of the sauce. And let’s be real, no pasta night is complete without something to soak up every last bit of sauce—these Easy Garlic Breadsticks are absolutely perfect for the job.

Nutrition Information

This information is an estimate per serving (assuming 6 servings).

• Calories: 485kcal
• Carbohydrates: 52g
• Protein: 25g
• Fat: 19g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 780mg

Whether it’s a busy weeknight or a lazy Sunday, this gluten free spaghetti and meatballs recipe is guaranteed to bring everyone to the table with a smile. It’s proof that eating gluten-free doesn’t mean sacrificing flavor or that classic, comforting meal we all crave. I hope it finds a happy home in your recipe rotation, creating as many happy memories for your family as it has for mine.

Your Gluten Free Spaghetti & Meatballs Questions, Answered!

Can I use a different type of meat?

Absolutely! Ground turkey or a mix of ground pork and beef would work wonderfully here. If using leaner meat like turkey, you might want to add an extra tablespoon of olive oil to the mixture to keep the meatballs moist.

How should I store leftovers?

Store any leftover spaghetti, meatballs, and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to the sauce if it has thickened up.

Can I freeze this dish?

Yes, it freezes beautifully! I recommend freezing the cooked meatballs and sauce together (without the pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat. For the best texture, cook fresh gluten-free pasta when you’re ready to serve.

What’s the best gluten-free breadcrumb to use?

I find that plain, fine gluten-free breadcrumbs work best. You can often find them in the regular breadcrumb aisle. In a pinch, you can also pulse a few slices of toasted gluten-free bread in a food processor until you have fine crumbs.

My sauce is a bit acidic. How can I fix it?

A great trick is to add a pinch of sugar or a grated carrot to the sauce while it simmers. This helps balance the acidity of the tomatoes without making the sauce taste sweet.