Juicy Gluten Free Spaghetti and Meatballs

Here is my go-to gluten free spaghetti and meatballs recipe, with tender homemade meatballs, a rich tomato sauce, and perfectly cooked gluten free pasta that actually stays together (no mushy noodles here!).

This pasta dish has become our family’s Friday night dinner tradition. I always make a big batch of meatballs and freeze half for later – they’re such a lifesaver on busy weeknights. Plus, no one can ever tell it’s gluten free, which is exactly how it should be!

What Kind of Ground Beef Should I Use?

For making meatballs, you’ll want to look for ground beef that’s labeled 80/20 or 85/15 – these numbers tell you the ratio of lean meat to fat. While you might be tempted to go for the leanest option possible, having some fat is actually important for keeping your meatballs juicy and tender. If you’re using a meatloaf blend (usually a mix of beef, pork, and veal), you’ll get great flavor and moisture built right in. When shopping, look for meat that’s bright red and fresh – avoid any packages that look brown or have excess liquid pooling at the bottom. For the best results, bring your meat to room temperature about 30 minutes before mixing your meatballs, as this helps everything combine more evenly.

Options for Substitutions

This gluten-free pasta dish is pretty adaptable! Here are some helpful swaps you can try:

• Gluten-free pasta: While the recipe calls for gluten-free spaghetti, you can use any shape of gluten-free pasta you have on hand. Brown rice pasta, chickpea pasta, or corn pasta all work well. Just follow the package cooking instructions as times may vary.
• Ground beef: Ground turkey or chicken can replace beef for a lighter option. If using poultry, add 2 tablespoons of olive oil to the mix to keep the meatballs moist. You can also try a mix of ground pork and beef, or even plant-based ground meat alternatives.
• Gluten-free breadcrumbs: Out of gluten-free breadcrumbs? Try crushed gluten-free crackers, certified gluten-free oats (pulsed in a food processor), or cooked quinoa. Just make sure to use the same amount as called for in the recipe.
• Eggs: For an egg-free version, try using 2 tablespoons of ground flax seeds mixed with 6 tablespoons of warm water. Let it sit for 5 minutes until it gets gel-like before adding to your meatball mixture.
• Red wine: If you prefer not to use wine, simply replace it with the same amount of beef broth or additional tomato sauce. Add a splash of balsamic vinegar for extra flavor if you’d like.

Watch Out for These Mistakes While Cooking

The biggest challenge with gluten-free pasta is preventing it from becoming mushy – unlike regular pasta, it needs to be watched carefully and tested frequently for doneness, as it can go from perfectly al dente to overcooked in seconds. Another common mistake is rinsing the pasta after cooking, which makes the sauce slide right off – instead, toss it immediately with a bit of olive oil to prevent sticking. When making the meatballs, avoid overmixing the meat mixture as this will result in dense, tough meatballs – mix just until the ingredients are combined and use gentle hands when forming the balls. For the best texture, make sure to brown the meatballs well on all sides before adding them to the sauce, and resist the urge to stir them too frequently while they simmer, as this can cause them to break apart.

What to Serve With Gluten-Free Spaghetti and Meatballs?

This gluten-free take on the Italian classic pairs wonderfully with a simple side salad dressed in olive oil and lemon juice – the bright, fresh flavors help balance out the rich sauce and meatballs. If you’re craving some bread on the side, try toasting up some gluten-free garlic bread (just brush GF bread with garlic butter and pop it under the broiler). For a veggie option that goes beyond salad, roasted broccoli or zucchini tossed with olive oil and Italian seasonings makes a perfect side dish that can soak up any extra sauce on your plate. And don’t forget a nice glass of red wine – after all, you already have it on hand from making the sauce!

Storage Instructions

Keep Fresh: Your gluten-free spaghetti and meatballs will stay good in an airtight container in the fridge for up to 4 days. I recommend storing the pasta and meatballs with sauce separately if possible – this helps prevent the pasta from getting too soft. If you’ve already mixed everything together, no worries! It’ll still taste great.

Freeze: The meatballs are perfect for freezing! Place them (with or without sauce) in a freezer-safe container and they’ll keep for up to 3 months. I like to make a double batch and freeze half for busy weeknights. Just skip freezing the pasta – fresh-cooked noodles always taste better.

Reheat: To warm up your leftovers, heat the meatballs and sauce in a pan over medium-low heat until hot throughout. For the pasta, a quick dip in hot water will refresh it nicely. If reheating from frozen, thaw the meatballs overnight in the fridge first. A sprinkle of fresh Parmesan on top makes reheated portions taste just like new!

Preparation Time	15-25 minutes
Cooking Time	30-40 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 180-200 g
• Fat: 140-160 g
• Carbohydrates: 200-220 g

Ingredients

• 1 package gluten-free spaghetti pasta, such as barilla
• 1 jar of your preferred tomato sauce (rao’s recommended)
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine of your choice
• 2 pounds of lean ground beef or meatloaf blend (if using only beef, ensure it is lean to reduce fat content)
• 1 cup gluten-free breadcrumb mix
• 1/2 cup freshly grated parmesan cheese (avoid pre-packaged)
• 2 teaspoons powdered garlic
• 2 teaspoons powdered onion
• 5-6 tablespoons of tomato sauce (either jarred or homemade)
• 2 tablespoons italian herb mix, dried
• 3/4 teaspoon kosher salt (or increase to 1 teaspoon if desired)
• 1/2 teaspoon ground black pepper
• 2 eggs, gently whisked
• A little olive oil, to coat hands
• Fresh grated parmesan or chopped parsley for topping

Step 1: Preheat and Prepare Baking Equipment

Preheat your oven to 375 degrees Fahrenheit.

Line two jelly-roll pans or baking sheets with parchment paper.

Ensure the pans have sides to prevent any drippings from spilling over during cooking.

This setup will help you roast the meatballs easily and keep your oven clean.

Step 2: Prepare Sauce and Boil Water for Pasta

Fill a large pot with water and set it over high heat to bring to a boil for the pasta.

In a separate pot, combine tomato sauce, olive oil, and red wine.

Stir the mixture over medium-low heat and allow it to simmer while you prepare the rest of the meal.

Stir occasionally to prevent sticking and ensure even cooking.

Step 3: Mix and Form Meatballs

In a large mixing bowl, combine all the meatball ingredients.

If the mixture feels too dry, incorporate an additional tablespoon of tomato sauce to achieve the right consistency.

Be careful not to overmix, as this can make the meatballs tough.

Use an ice cream scoop to divide the mixture into even portions and place them on the prepared baking sheet.

Coat your hands with olive oil and roll each portion into a smooth meatball.

Arrange the meatballs on the baking sheet, leaving space between each.

Step 4: Bake Meatballs and Cook Pasta

Place the meatballs in the preheated oven and bake for 20-22 minutes.

Halfway through the baking time, add your pasta to the boiling water and cook until al dente or to your desired firmness.

For extra crispy meatballs, you can extend the baking time to a full 25 minutes.

Step 5: Assemble and Serve

Once the pasta is cooked, drain it and return to the pot.

Add enough tomato sauce to coat the spaghetti well, and mix thoroughly to combine.

Serve the spaghetti in plates or bowls, topping with additional sauce as desired.

Add the baked meatballs on top of the pasta, and finish with a garnish of freshly grated Parmesan cheese or a sprinkle of parsley.

Enjoy your delicious homemade spaghetti and meatballs!