Tender meatballs simmered slowly in a rich tomato sauce, served over al dente gluten-free pasta — the ultimate comfort food.
What’s your go-to comfort food on a cold, rainy day? For me it’s classic spaghetti and meatballs — specifically Grandma’s Gluten-Free Spaghetti and Meatballs.
This recipe comes from my grandmother-in-law Joan, and I’m honored to share it. The secret to a true “grandma-style” sauce is patience: simmering the sauce low and slow for several hours develops a deep, homemade flavor that far surpasses bottled sauces.
The meatballs are simple and traditional: ground beef with onions, garlic, seasonings, and an egg to bind. Instead of flour or breadcrumbs, gluten-free quick oats are used as the binder. They hold the meatballs together without changing the texture, so you won’t even notice them.
Whether it’s raining or not, this cozy meal is perfect to make for family and friends. Most of the time is hands-off simmering, so it’s ideal for entertaining — you can spend time with guests while the sauce works its magic. Thank you, Joan, for this classic recipe. Enjoy!
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Key Ingredients for Gluten-Free, Dairy-Free Spaghetti and Meatballs
Making a big batch of meatballs is a perfect Sunday activity. Here are the main ingredients you’ll need for this classic dish.
- Tomato Sauce: A 28-ounce can starts the sauce.
- Tomato Juice: Adds body and extra tomato flavor; it reduces as the sauce simmers.
- Onion and Garlic: Essential aromatics for both the sauce and meatballs.
- Nutritional Yeast: Adds a savory, cheesy note without dairy. Omit or swap in parmesan if not dairy-free.
- Spices: Dried oregano in the sauce and Italian seasoning in the meatballs give that familiar Italian flavor. Bay leaves lend a subtle herbal note—remove them before serving.
- Ground Beef: Choose the best quality you can find; it makes a difference.
- Egg: Binds the meatballs. The recipe as written uses a whole egg.
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- Gluten-free Quick Oats: A great substitute for breadcrumbs that keeps meatballs moist while holding them together. Gluten-free flours may also work.
- Pasta: Use your favorite gluten-free spaghetti.
Step by Step Instructions for Gluten-Free Meatballs
Start with the sauce:
Add 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. Bring to a gentle boil, then reduce heat to low. Simmer uncovered, stirring occasionally, for 3 to 4 hours so the flavors deepen and the sauce thickens.
While the sauce is simmering, make the meatballs:
In a large bowl combine ground beef, egg, finely diced onion, minced garlic, tomato paste, nutritional yeast, Italian seasoning, salt, pepper, and gluten-free quick oats. Mix gently until combined — avoid overworking the meat to keep meatballs tender.
Divide the mixture into eight portions and roll into balls. Carefully lower each meatball into the simmering sauce. Let them sit in the sauce for 2 to 3 minutes before stirring gently to avoid breaking them. Continue cooking the meatballs in the sauce for the remaining 3 to 4 hours, stirring occasionally.
When the meatballs are cooked through and the sauce has developed rich flavor, serve over prepared gluten-free spaghetti and enjoy.
More Classic Pasta Dishes:
- Gluten-Free Dairy-Free Homemade Hamburger Helper
- Spicy Firecracker Glass Noodles and Meatballs
- Dairy-Free Chicken Fettuccine Alfredo
- Sage and Sausage Pumpkin Pasta
GRANDMA’S GLUTEN-FREE SPAGHETTI AND MEATBALLS
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 1/2 teaspoon dried oregano
- 1 teaspoon coconut sugar
- 1 teaspoon salt
- 1/2 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
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup gluten-free quick oats
Instructions
For the Spaghetti Sauce:
- Add all 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 heat to low and simmer, stirring occasionally, for 3 to 4 hours.
For the Meatballs:
- Once the sauce is simmering, begin the meatballs.
- Combine ground beef, egg, onion, garlic, tomato paste, nutritional yeast, Italian seasoning, salt, pepper, and oats in a bowl. Mix gently until combined.
- Divide into eight portions and roll into balls.
- Lower meatballs into simmering sauce one at a time.
- Allow meatballs to simmer 2 to 3 minutes before stirring gently.
- Cook the meatballs in the sauce for the remaining 3 to 4 hours, stirring occasionally.
- Serve over prepared spaghetti and enjoy.