Gluten Free Spaghetti & Meatballs

This gluten free spaghetti and meatballs is one of those meals that just makes everyone happy. It’s classic, comforting, and honestly tastes just as good as the regular version.

The meatballs are made with a mix of ground beef and ground pork, which gives them a really nice flavor and keeps them juicy. They bake in the oven so you don’t have to stand over a frying pan flipping them one by one.

For the pasta, any good gluten free spaghetti works great here. Toss it with marinara sauce and those baked meatballs and you’ve got a full dinner that everyone can enjoy.

If you’ve been looking for a solid gluten free pasta night recipe, this is it. Simple ingredients, easy steps, and a result that actually delivers.

Why You’ll Love This Recipe

The Beef and Pork Blend Makes Better Meatballs – Mixing beef and pork gives these meatballs a richer flavor and juicier texture than using just one meat.

The Milk-Soaked Breadcrumbs Keep Them Tender – Soaking the gluten free breadcrumbs in milk creates soft and melt-in-your-mouth meatballs that never turn dry.

Baking Means Less Mess and Less Stress – You bake the meatballs instead of pan-frying so there is no oil splatter and no babysitting a skillet.

Ingredients

For the Meatballs

• 1 lb Ground Beef
• 1/2 lb Ground Pork
• 1/2 cup Gluten Free Breadcrumbs
• 1/4 cup Whole Milk
• 1 Large Egg
• 3 Cloves Garlic, Minced
• 1/4 cup Fresh Parsley, Finely Chopped
• 1/3 cup Grated Parmesan Cheese
• 1 tsp Salt
• 1/2 tsp Black Pepper

For the Pasta

• 12 oz Gluten Free Spaghetti
• 1 tbsp Olive Oil
• 3 cups Marinara Sauce
• Fresh Basil, For Garnish
• Grated Parmesan Cheese, For Serving

How to Make

Step 1

Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.

Step 2

In a small bowl, combine the gluten free breadcrumbs and milk. Let them soak for about 5 minutes until the breadcrumbs are soft and have absorbed the liquid.

Step 3

In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, minced garlic, parsley, parmesan, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.

Step 4

Roll the mixture into about 20 meatballs, roughly 1 1/2 inches each, and place them on the prepared baking sheet. Bake for 18 to 20 minutes until golden brown and cooked through.

Step 5

While the meatballs bake, bring a large pot of salted water to a boil. Cook the gluten free spaghetti according to package directions until al dente, then drain.

Step 6

Heat the marinara sauce in a large deep skillet or pot over medium heat. Once the meatballs are done, add them to the sauce and gently simmer together for 5 minutes so the flavors meld.

Step 7

Toss the drained spaghetti with a drizzle of olive oil and divide among serving plates. Spoon the meatballs and sauce over the pasta and top with fresh basil and grated parmesan.

My Tips

Soak the Breadcrumbs First

Don’t skip the step where you soak the gluten free breadcrumbs in milk. This is called a panade, and it’s the secret to meatballs that are tender and juicy instead of dense and dry.

Gluten free breadcrumbs tend to be drier and grainier than regular ones, so they really need that full 5 minutes to absorb the milk. Give them a little mash with a fork after soaking to make sure there are no dry clumps left before mixing them into the meat.

Don’t Overwork the Meat

When you’re mixing everything together, use your hands and gently fold the ingredients until they’re just combined. You should still see some texture in the mixture.

If you squeeze and knead the meat like dough, the meatballs will come out tough and rubbery. Think of it like you’re loosely bringing everything together, not packing it tight.

Same thing when you roll them into balls. Light hands, gentle pressure. You want them to hold their shape but not be compressed like a rock.

Keep Your Meatballs the Same Size

Try to make all 20 meatballs roughly the same size, about 1 1/2 inches each. If some are big and some are small, the small ones will overcook and dry out by the time the big ones are done.

A quick trick is to use a cookie scoop or tablespoon to portion out the meat before rolling. This way every meatball cooks evenly and finishes at the same time.

More Tasty Recipes

• Gluten Free Classic Italian Meatballs
• Gluten Free Classic Beef Lasagna
• Gluten Free Crispy Chicken Parmesan
• Gluten Free Stuffed Shells
• Gluten Free Cheesy Garlic Bread

FAQ

Can I use all beef instead of a beef and pork mix?

You can, but the pork is what makes these meatballs extra tender and juicy. All-beef meatballs tend to come out a bit denser and less flavorful on their own.

If you don’t eat pork, ground turkey or ground chicken also work as a substitute for the pork portion. Just keep in mind the flavor will be a little different.