Classic Gluten-Free Spaghetti and Meatballs
This classic spaghetti and meatballs dish is perfect for any night of the week. By using gluten-free pasta and breadcrumbs, it's friendly for those with gluten sensitivities while maintaining all the comfort of the original.
Ingredients
- 1 pound ground beef
- 1/3 cup gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 jar (24 ounces) gluten-free marinara sauce
- 12 ounces gluten-free spaghetti
- Fresh basil, for garnish
Method
- In a large bowl, combine ground beef, gluten-free breadcrumbs, Parmesan cheese, eggs, garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into 1 1/2-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 8 minutes per batch. Remove meatballs and set aside.
- In the same skillet, add the marinara sauce and bring to a simmer. Return meatballs to the skillet, cover, and simmer for about 10 minutes until cooked through.
- Meanwhile, cook gluten-free spaghetti in a large pot of salted boiling water according to package instructions. Drain and transfer to the skillet with sauce and meatballs.
- Toss the spaghetti and meatballs in the sauce until well coated. Serve hot, garnished with fresh basil.