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Gluten-Free Spaghetti and Meatballs

Simple Spaghetti and Meatballs (Gluten-Free, Dairy-Free)

Cuisine Italian


  • 1 spaghetti squash

Meatballs (makes 16 balls)

  • 2 lbs. ground beef grass-fed, organic
  • 2 eggs
  • 1 cup diced onion
  • ½ cup almond meal
  • 2 teaspoons dried oregano
  • 2 tablespoons fresh basil chopped
  • 2 teaspoons minced garlic
  • ½ teaspoon salt and pepper

Tomato sauce

  • ¼ cup olive oil
  • 1 medium onion diced
  • 3 tablespoons minced garlic
  • 1 tablespoon tomato paste
  • 2 28oz. cans of peeled whole tomatoes
  • ½ teaspoon Italian seasoning
  • ½ 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.