Gluten-Free Spaghetti & Mini Meatballs

Name: Gluten-Free Spaghetti & Mini Meatballs
Yield: 6-8
Ingredients: 1 large shallot; a handful of fresh parsley; 2-3 cloves garlic; 1 cup seasoned gluten-free bread crumbs; 1/2 cup whole milk; 1 lb ground beef (80/20 is ideal); 1 lb ground mild or spicy Italian sausage; 2 large eggs; 1/2 cup finely grated Parmesan cheese; 2 tablespoons ricotta cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon oregano; a pinch of red pepper flakes; a drizzle of hot honey, optional; 10 oz gluten-free spaghetti noodles; 1 - 24 oz jar of your favorite pasta sauce; ProBond Luxe 12.5” Skillet; ProBond Luxe 6qt Stock Pot; OvenBond Quarter Sheet Pan; Provisions Fish Turner

Gluten-Free Spaghetti & Mini Meatballs

Courtesy of Violet Erlandson

Rated 5.0 stars by 1 users

Servings

6-8

These tender gluten-free meatballs are packed with fresh parsley, garlic, and shallot, then pan-seared to golden perfection for a deliciously crispy crust. Simmered in your favorite pasta sauce and served over gluten-free spaghetti, this comforting classic is hearty, flavorful, and perfect for a satisfying family meal. Garnish with fresh parsley and Parmesan for the finishing touch. 🍝✨

Ingredients

For the Meatballs:

1 large shallot
a handful of fresh parsley
2-3 cloves garlic
1 cup seasoned gluten-free bread crumbs
1/2 cup whole milk
1 lb ground beef (80/20 is ideal)
1 lb ground mild or spicy Italian sausage
2 large eggs
1/2 cup finely grated Parmesan cheese
2 tablespoons ricotta cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
a pinch of red pepper flakes
a drizzle of hot honey, optional

To Serve:

10 oz gluten-free spaghetti noodles
1 - 24 oz jar of your favorite pasta sauce

Directions

In a food processor, pulse the shallot, parsley and garlic cloves together until finely chopped. You can also chop them finely by hand if preferred.
In a large bowl combine the breadcrumbs and milk. Stir and let sit for about 5 minutes until the breadcrumbs are soft and moistened.
Place the ground meat into the bowl along with the chopped shallot, parsley and garlic. Add in the rest of the meatball ingredients. Using your hands, mix everything together well until fully combined.
Scoop and roll the meatball mixture into heaping tablespoon sized balls. Arrange the formed meatballs on a tray while you preheat a large stainless steel skillet over medium-high heat.
Once your skillet is preheated add in a few tablespoons of oil and then toss in the meatballs in a single layer. (You’ll likely need to cook them in two batches.)
Allow the meatballs to sear for 2-3 minutes per side, turning them gently with tongs, until well browned all over with a nice crust.
Reduce the heat to medium and continue cooking, tossing often, until the meatballs reach an internal temp of 165°F.
Pour your favorite pasta sauce over the meatballs and reduce the heat to a simmer while you prepare the pasta. Cook your spaghetti noodles according to the package instructions, draining well once al dente.
To serve either toss the spaghetti together with the meatballs and sauce or spoon the meatballs and sauce over the pasta. Enjoy topped with freshly minced parsley and freshly grated Parmesan.