When we think about classic “Moments” recipes…spaghetti and meatballs immediately comes to mind. In the very beginning of our gluten-free journey, this one was the easiest to adapt and enjoy. Plus, it’s been in our home for years prior to then! Which is exactly why we were so shocked that we hadn’t featured it yet.
To put it simply, it’s the best version of spaghetti and meatballs you may ever try. Gluten-free or not, it’s flavorful, comforting, and insanely satisfying. Each twirl of your fork and slice of a meatball will bring you right back to your childhood. Inspired by Ina Garten’s Real Meatballs and Spaghetti recipe, we tend to take the easier route than she opted for. Instead of crafting your own sauce from scratch, we find that a jar of Rao’s works just as well. And saves you a whole bunch of time. The meatballs are moist (and stay together), the sauce is layered and fresh, and the garnishes really just bring the whole thing together.
At the end of the day, this is an all-time staple in our kitchen. And now, we’re bringing it to you! Let us know in the comments what you thought – we hope you love it as much as we do. Enjoy!
Spaghetti and Meatballs
Ingredients
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1 lb ground beef
- 1 cup fresh gluten-free bread crumbs (6 slices, crusts removed)
- 2 tbsp chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 1 extra-large egg, beaten
- vegetable oil
- olive oil
For the sauce
- 1 jar Rao's marinara
For serving
- 1 1/2 lbs gluten-free spaghetti, cooked according to package directions
- freshly grated Parmesan
Instructions
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- For the sauce, pour the Rao's into the pan and stir.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
