Dairy-Free Spaghetti with Meatballs and Tomato Sauce
Savor the comforting flavors of classic Italian-inspired cuisine with this Dairy-Free Spaghetti with Meatballs and Tomato Sauce, a perfect dish for those seeking a hearty, family-friendly meal without dairy. Juicy, tender meatballs made from ground beef or turkey are infused with the rich flavors of garlic, parsley, and dairy-free almond milk, then simmered to perfection in a robust, aromatic tomato sauce crafted with crushed tomatoes, herbs, and a hint of sweetness. Paired with al dente dairy-free spaghetti, this recipe is an indulgent yet accessible option for dinner, offering a satisfying and flavorful experience that everyone at the table can enjoy. Perfect for weeknight dinners or special occasions, this dish is dairy-free, simple to prepare, and packed with bold, comforting flavors.
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Ingredients
- 12 ounces Spaghetti (dairy-free, check label)
- 1 pound Ground beef or turkey
- 1 cup Breadcrumbs (dairy-free)
- 0.25 cup Almond milk (or any unsweetened dairy-free milk)
- 1 large Egg
- 3 cloves Garlic (minced)
- 0.5 cup Onion (grated or finely diced)
- 2 tablespoons Fresh parsley (chopped)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Sugar
- 0.5 cup Water or stock
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Step 2
In a large mixing bowl, combine ground meat, breadcrumbs, almond milk, egg, 1 clove of minced garlic, grated onion, chopped parsley, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined. Do not overmix.
Step 3
Form the meat mixture into 1 1/2-inch meatballs and set them aside on a plate.
Step 4
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 6-8 minutes total. Transfer the browned meatballs to a plate and set aside. They do not need to be fully cooked through at this stage.
Step 5
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 30 seconds.
Step 6
Stir in the canned crushed tomatoes, tomato paste, dried basil, dried oregano, crushed red pepper flakes (if using), sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Step 7
Add water or stock to thin the sauce slightly, if needed. Bring the sauce to a simmer.
Step 8
Return the meatballs to the skillet, ensuring they are submerged in the sauce. Cover and let simmer over low heat for 20-25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
Step 9
Taste the sauce and adjust seasoning if needed.
Step 10
Serve the meatballs and tomato sauce over the cooked spaghetti. Garnish with additional chopped parsley if desired.
Nutrition Facts
| Serving size | (2232.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3202.8 |
| Total Fat 140.5g | 0% |
| Saturated Fat 44.8g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 582.4mg | 0% |
| Sodium 6657.1mg | 0% |
| Total Carbohydrate 350.1g | 0% |
| Dietary Fiber 31.4g | 0% |
| Total Sugars 55.6g | |
| Protein 140.7g | 0% |
| Vitamin D 78.8IU | 0% |
| Calcium 683.7mg | 0% |
| Iron 34.0mg | 0% |
| Potassium 5024.4mg | 0% |
Source of Calories