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4 from 1 vote

Spaghetti And Meatballs {Paleo, Nut Free, Egg Free}

This gluten free spaghetti and meatballs recipe is a traditional recipe that is also egg, nut, and dairy free and can be made Paleo and Keto too!
Course Egg Free, gluten free, keto, Main Course, Nut Free, paleo
Cuisine Italian
Keyword egg free spaghetti and meatballs, gluten free and egg free spaghetti and meatballs, gluten free spaghetti and meatballs, gluten free spaghetti and meatballs recipe, grain free spaghetti and meatballs, keto spaghetti and meatballs, nut free spaghetti and meatballs, paleo and nut free spaghetti and meatballs, paleo spaghetti and meatballs, spaghetti and meatballs recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 457kcal
Author Cassidy Stauffer

Ingredients

Meatballs:

  • 1 Lb. Ground Beef
  • 1 Lb. Ground Pork or additional beef
  • 3 Tbsp. Coconut Flour
  • 3 Cloves Garlic minced
  • 3 Tbsp. Nutritional Yeast
  • 2 tsp. Italian Seasonings
  • 1/2 tsp. Ground Oregano
  • 1/4 tsp. Pepper
  • 1 1/2 tsp Fine Sea Salt
  • 3 Tbsp. Ground Flax Seeds + 6 Tbsp. Warm Water or 2 eggs
  • 2 Tbsp. Parsley
  • 1 Tbsp. Gluten Free Worcestershire Sauce
  • 1 Tbsp. Non-Dairy Milk

Sauce:

  • 1/4 C Olive Oil or Coconut Oil
  • 1 Small Onion chopped, can use 1/2 onion for lower carb
  • 4 Cloves Garlic minced
  • 1/2 C Gluten Free Beef Broth
  • 1 Tbsp Parsley
  • 28 oz. Crushed tomatoes
  • 1 1/4 tsp Fine Sea Salt
  • 1 tsp. Coconut Palm Sugar or Honey can use erythritol for lower carb
  • Basil to garnish

Instructions

  • Start cooking your noodles and set aside, see links above for noodle options.
  • In a small bowl, combine the ground flax seeds with the water. Mix and set aside.
  • In a large mixing bowl, combine all of the meatball ingredients, adding the flax eggs last. Mix together with hands.
  • Roll meat mixture into 1 1/2 inch sized balls and place on a cookie sheet. Place in freezer for 5 to 10 minutes to firm up.
  • Heat the olive or coconut oil over medium high heat in a large heavy bottomed pot.
  • Once the oil is hot, add 8 to 10 meatballs, turning to brown. Remove meatballs and drain on a paper towel. Repeat with remaining meatballs.
  • To the same pot, add the onion and garlic and cook until onions are translucent. Add the beef broth and, using a wooden spoon, scrape up all the yumminess from the bottom of the pan.
  • Stir in the crushed tomatoes, parsley, salt, pepper, and palm sugar or honey.
  • Add the meatballs to the sauce. Simmer 20 -25 minutes or until meatballs are cooked through,
  • Ladle some of the sauce into the noodles and stir to lightly coat with sauce.
  • To serve, top noodles with additional sauce and meatballs. Garnish with basil.

Notes

Nutritional Information does not include noodles.

Nutrition

Calories: 457kcal | Carbohydrates: 18g | Protein: 27g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 1083mg | Potassium: 909mg | Fiber: 7g | Sugar: 6g | Vitamin A: 585IU | Vitamin C: 17.2mg | Calcium: 104mg | Iron: 4.8mg