This recipe brings back fond memories of our traditional Sunday Italian dinner at my grandmother’s house when I was a child. Though Grandma didn’t make gluten free spaghetti and meatballs, this recipe tastes just the same. All you need is good tasting gluten free bread crumbs (there are some bad ones out there) or gluten free oat flour. You can make this recipe to serve a crowd, or freeze most of it for future use. I usually make it ahead of time and freeze it in several different size contains: individual, two servings, four servings and one large one. Then I am prepared for unexpected guests or when I just don’t have the time to cook for my hubby. I’m allergic to tomatoes, but my guests and husband really enjoy this recipe, and I hope you do, as well.
Gluten Free Spaghetti and Meatballs
An authentic Italian gluten free spaghetti and meatballs recipe Your gluten eating guest will enjoy. Serves 15 - 18 guests, or freeze some for future use.
- 1 recipe Gluten Free Meatballs, without the glaze
- 1 recipe Gluten Free Spaghetti Sauce, substituting the cooked meatballs for the sausage, beef stew meat, and ground beef
- 3 Tablespoons extra virgin olive oil
- 3 lbs. gluten free spaghetti (Jovial, Heartland, or Tinkyada brands]
- Freshly grated parmesan and/or romano cheese (optional)
- Make the meatballs recipe linked above; and set aside.
- Make the spaghetti sauce linked above. Instead of adding the sausage and ground beef in the beginning, add the meatballs into the sauce once all of the other ingredients have been added; and cook as directed. Once the meatballs become tender and have signs of breaking apart, remove them and set aside. Add them back to rewarm them prior to serving, if desired.
- Once sauce has about half of an hour left of cooking, bring a stock pot of water and oil to a boil; add spaghetti; stir; and allow to cook on at a low boil according to the directions on the package.
- Add some sauce to the bottom of a large bowl; add cooked spaghetti; add additional sauce; toss lightly; top with grated cheese, if desired.
- Serve warm with additional sauce in a gravy boat at the table.
When I substitute meatballs for the sausage, beef stew meat, and ground beef in the spaghetti sauce, I do not use a lean cut of ground beef. The extra fat provides flavor. However, note that your meatballs will shrink the more fat they contain, therefore, make them a bit larger.
I usually keep the ground beef in the spaghetti sauce, even when making meatballs. You can either make it marinara (without meat) or with.
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