The classic cozy pasta dish - gluten-free spaghetti and meatballs. And you don't want to miss this recipe because the cooking time is under 1 hour!
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About This Spaghetti and Meatballs Recipe
I've previously talked about meatballs on the blog in this gluten-free baked meatballs recipe. They are great on their own, with rice or vegetables, and don't need sauce to taste amazing. But when you do in fact cover them in sauce, add them to gluten-free spaghetti, AND top everything with fresh parmesan cheese, it's next level.
This recipe isn't complicated at all - and combines a few techniques and recipe ideas already here on the blog. But the result is a mouthwatering combination of gluten-free pasta, a rich sauce, and flavorful, crispy meatballs you won't be able to stop making. Plus, this hearty dish doesn't take a lot of time.
Ingredients You Will Need
-Gluten-Free Spaghetti: Use whatever brand you prefer. I use Barilla for this recipe, but I also love Jovial and even Ronzoni. Discover lots of great gluten-free pasta brands in this post.
-Tomato Sauce: I always buy Rao's tomato sauce. Dylan, with a nod to our time in Italy in 2019, enjoys using it for bolognese sauce. For this recipe, we cook the sauce down on the stovetop with extra virgin olive oil and red wine, so it gets even richer. We just leave the meat for the meatballs instead.
-Meatballs: I simply follow the exact gluten-free meatball recipe on my website here, and then we put it all together at the end.
-For garnish: Fresh parmesan cheese, freshly chopped parsley, or extra sauce!
How To Make This Recipe
The best part about this recipe is that everything cooks at the same time so you can eat in about 30-40 minutes!
Pasta: Cooks in 10 minutes.
Sauce: Cooks in 25 minutes.
Meatballs: Cook in 20 minutes.
You can easily start reduce the sauce on the stove in the background while you boil your water. As the water heats and boils and the sauce reduces, work on assembling the meatballs. Put the meatballs in the oven, and about halfway through, add your pasta to the water. Then the meatballs, pasta, and sauce all finish at the same time! From start to finish, this recipe takes me about 40 minutes, total.
Looking for more gluten-free dinner recipes?
This is the pad thai I learned to make right in Thailand, with a homemade sauce too!
This gluten-free potato leek soup is super creamy without the dairy.
Veggie chili requires minimum prep work and is packed with vegetables.
Want something easy with tons of flavor? Try chicken piccata over pasta or rice.
Here's the full recipe for gluten-free spaghetti and meatballs!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Spaghetti and Meatballs Recipe
- 1 box gluten-free spaghetti, like Barilla
- 1 jar of your favorite tomato sauce (I use Rao's)
- ¼ cup extra virgin olive oil
- ¼ cup your favorite red wine
- 2 pounds lean ground beef, or meatloaf mix (make sure if you use beef only, it is lean, so there is less fat)
- 1 cup gluten-free breadcrumbs
- ½ cup grated fresh Parmesan cheese (don't use the bagged kind)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 5-6 Tablespoons prepared tomato sauce (jarred, or homemade)
- 2 tablespoons dried Italian seasoning
- ¾ teaspoon kosher salt (or 1 teaspoon if you prefer more)
- ½ teaspoon of black pepper
- 2 eggs, lightly beaten together
- olive oil, to coat your hands
- freshly grated parmesan cheese or chopped parsley, for garnish
Preheat oven to 375 degrees Fahrenheit. Line 2 jelly-roll pans or baking sheets (with sides!) with parchment paper. Make sure whatever you place the meatballs on to cook has sides, so they don't drip over the side!
Fill a large pot with water to prepare the pasta. Place it over high heat to boil. In another pot, pour the tomato sauce, olive oil, and red wine. Mix together over medium-low heat, allowing the sauce to simmer while you cook everything. Stir occasionally.
Meanwhile, while the water is coming to a boil, in a large mixing bowl, combine all of the meatball ingredients together. If meatballs seem dry, add another tablespoon of tomato sauce. Be careful not to overmix.
Using an ice cream scoop, divide the meat into portions and place on the baking sheet. Then, coat your hands in olive oil, and roll each portion into a meatball. Place on the baking sheet with some space in between each one.
Bake for 20-22 minutes, Halfway through cooking the meatballs, add your pasta to the water and cook until al dente or desired preference. Feel free to leave the meatballs in for a full 25 minutes total if you like them extra crispy.
Drain spaghetti. Top with sauce to coat. Serve the spaghetti in plates or bowls with more sauce on top, followed by the meatballs and some freshly grated parmesan cheese or parsley. Enjoy!
Storage Store meatballs in the refrigerator. You can also freeze them raw (keep them on baking sheet to make sure they don't stick together) or once they are baked - just make sure they come to room temperature first before placing in the freezer.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 692Total Fat 38gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 22gCholesterol 225mgSodium 922mgCarbohydrates 28gFiber 3gSugar 4gProtein 56g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like spaghetti and meatballs?
Do you eat a lot of pasta in your weekly diet?
Tell me in the comments below!