GRANDMA’S GLUTEN-FREE SPAGHETTI AND MEATBALLS
Everyone will be grateful when spaghetti and meatballs are on the menu for dinner! And they’ll be surprisingly shocked when you tell them it’s gluten-free and dairy-free.
Servings: 4
Ingredients
Spaghetti Sauce:
- (1) 28-ounce can tomato sauce
- 14 ounces water
- (1) 32-ounce can tomato juice
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon nutritional yeast
- 1 ½ teaspoon dried oregano
- 1 teaspoon coconut sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 bay leaves
Meatballs:
- 1 pound ground beef
- 1 egg
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon nutritional yeast
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup gluten-free quick oats
Instructions
For the Spaghetti Sauce:
- Add all of the sauce ingredients (tomato sauce, water, tomato juice, diced onion, garlic, nutritional yeast, dried oregano, coconut sugar, salt, pepper, and bay leaves) to a large stockpot or dutch oven and bring to a soft boil.
- Reduce the heat to low and simmer, stirring occasionally, for 3 to 4 hours.
For the Meatballs:
- Once your sauce is simmering, immediately begin making the meatballs.
- To a large mixing bowl, add the ground beef, egg, onion, garlic, tomato paste, nutritional yeast, Italian seasoning, salt, pepper, and oats. Gently mix until well combined.
- Divide meatball mixture into 8 portions and roll into balls.
- Gently lower the meatballs into simmering sauce one at a time.
- Allow the meatballs to simmer in the sauce for 2 to 3 minutes before stirring gently.
- Cook the meatballs in the sauce for the remaining 3 to 4 hours, occasionally giving them a gentle stir.
- Serve over prepared spaghetti pasta and enjoy!