Gluten Free SpaghettiOs & Mini Meatballs
This gluten-free spaghettiOs and mini meatballs recipe is a one-pot copycat of the canned classic – tiny gluten free ring pasta in a creamy tomato sauce with baked mini meatballs, ready in 30 minutes!
Servings: 6 servings
Equipment
Ingredients
Mini Meatballs
- 1 lb lean ground beef
- 1 egg
- 2 tbsp grated parmesan cheese
- ⅓ cup gluten free 1:1 flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp Italian seasoning
Pasta & Sauce
- 1 tbsp olive oil
- 3 cloves minced garlic
- 2 tbsp tomato paste
- 3 cups beef broth I like Kettle & Fire brand
- 1 cup marinara sauce or canned tomato sauce
- 2 tsp worcestershire sauce check to make sure it's gluten free!
- 1 tsp Italian seasoning
- ½ tsp salt
- ⅓ cup half & half use original Nutpods for dairy free
- 8 oz gluten free Anellini pasta you can also use Jovial Stelline or another small gluten free pasta of choice!
- ⅓ cup grated parmesan cheese + more for topping
Instructions
- Preheat oven to 400.
- Mix the meatball ingredients in a bowl until just combined. Roll the mixture into 45-50 mini meatballs, about ¾" in diameter. Place them on a baking sheet sprayed with cooking oil.
- Bake for 10-11 minutes or until nicely browned. You can broil for 1 minute to get them browned more, if desired. Remove from the oven and set aside.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the garlic and stir for 30 seconds.
- Add the tomato paste and stir for another 30 seconds. Pour in the broth, marinara sauce, worcestershire sauce, Italian seasoning, salt and half & half. Stir and bring to a boil.
- Add the pasta, then reduce heat to medium and cook, stirring often, for 7-8 minutes or until the pasta is cooked through and the sauce has been mosty absorbed.
- Add in the cooked meatballs and parmesan cheese and stir. Serve topped with more parmesan if desired and enjoy!
Notes
- To make this dairy free, use nutritional yeast instead of parmesan and use Original Nutpods instead of half & half.
- Any small pasta will work - you may just have to adjust cooking time depending on the type used.
- To reheat, add to a pan or a bowl with some additional beef broth and stir. Heat for a few minutes, stirring occasionally, until warmed through.
- You can use ground turkey or ground chicken for the meatballs instead of beef, if preferred.
- If your hands stick when rolling the meatballs, wet them with some water before rolling.
Nutrition
Serving: 1cup | Calories: 369kcal | Carbohydrates: 38g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1487mg | Potassium: 583mg | Fiber: 3g | Sugar: 4g | Vitamin A: 421IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 3mg