This classic Italian-American dish- spaghetti and meatballs – gets a gluten-free and dairy-free makeover. It’s a quick and easy, tasty, and nutritious recipe to add to your weeknight repertoire.
Our house is finally out on the market, and while we’d hoped to be drowning in offers after the first week, that’s hardly the case. It’s been extremely difficult (and annoying) to have the house “show-ready” at all times! I feel like I’m constantly dusting, wiping, hiding things…oh and who knew picking up my hair off the floor would be such a beastly task! It turns out (now that I’m finally paying attention to it) I shed more than my dog. Exhausting!
The hardest part, however, is the fact that I am unable to cook. Not only am I notorious for making a mess in the kitchen (but who isn’t?!?!), but we also want our house to smell like fresh linen at all times. The scents of fish, roasted meat, and kimchi don’t exactly scream out “welcome to your new home!”
So if there’s a lack of recipes on this blog from here on out, you know why. Hopefully, this won’t be the case for too long bc this house is going to sell soon, right?!? (as I nervously bite my nails)
Fortunately, I made this spaghetti and meatballs back when I didn’t have to tiptoe around my kitchen (real time – two weeks ago; feels like – two years ago). In continuing with my gluten-free AND diary-free recipe series, I’m sharing with you my take on one of the most beloved dishes, spaghetti and meatballs.
It’s def one of my favorite comfort foods and a meal that I can put together in my sleep. When making the sauce, I normally don’t measure (wonder where I get that from). Its fate, in regards to taste, really depends on how much wine I’ve been drinking at the moment. However, this time I made sure I behaved so that I could actually measure and jot down each and every ingredient added to the pot.
Although the recipe is not difficult to follow, it is pretty time-consuming to make the sauce, meatballs, and cook the spaghetti squash (the “noodles”) all at once. So if you’re pressed for time, I suggest making the sauce and the noodles ahead of time. The sauce actually tastes better with time. As for the noodles, all you need to do is cut the spaghetti squash in half lengthwise, de-seed, and bake in the oven!
- 1 spaghetti squash
Meatballs (makes 16 balls)
- 2 lbs. ground beef grass-fed, organic
- 2 eggs
- 1 cup diced onion
- 1/2 cup almond meal
- 2 teaspoons dried oregano
- 2 tablespoons fresh basil chopped
- 2 teaspoons minced garlic
- 1/2 teaspoon salt and pepper
- 1/4 cup olive oil
- 1 medium onion diced
- 3 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2 28oz. cans of peeled whole tomatoes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt and pepper
- Basil leaves for garnish
- Preheat oven to 375F. Cut squash in half lengthwise, deseed, and remove any visible strings. Place the two halves cut side down on a baking sheet. Bake for 45 minutes or until soft (cooking time will depend on the size of your squash).
- In the meanwhile, prepare the sauce. Heat oil in a large sauce pan over med-high heat. Add the onions and garlic and saute until soft, about 5 minutes. Add tomato paste. Add the tomatoes, breaking them upas you go. Bring the sauce to a boil, stirring often. Lower heat and simmer until sauce thickens, about 30 minutes. Season with Italian seasoning, salt and pepper.
- Make the meatballs: Add all the ingredients in a large bowl and mix until well-combined. Shape into 18-20 golf-sized balls. Bake at 400F for 20 minutes.
Meatball sliders with Cauliflower Buns
Swap out spaghetti squash noodles with these cauliflower buns. Be careful not to add too much sauce as the bun will get too soggy.
Mexican Meatball Quinoa Bowl
In the bowl – roughly chopped meatballs + chopped zucchini + avocados + red bell pepper + quinoa + store-bought salsa!
And there you have it! Hope you enjoy these recipes/ideas ;). I will return when I can make a mess in the kitchen again (keeping my fingers and my toes crossed!!)