I used to think of Lady and the Tramp when I thought of spaghetti and meatballs. When I initially went gluten free all I could think was, “So sad. Never again will I be able eat them.” And now when I think of spaghetti and meatballs I think, “Yum! Delicious. Give me a second helping!”
For dinner this year at Ryan’s family Christmas, his mom made his grandmother’s Swedish Meatballs. We ensured they were gluten free. They were absolutely wonderful. The problem was that I was only a day out from getting over the flu, so I only was able to handle a few bites of them. She copied the recipe for us and we took it back to California. This past week I craved them with spaghetti. Ryan and I decided this past weekend we’d give it a try.
I’m super excited to share the recipe with all of you. Please make note that you need to make the Swedish Meatballs the night before, as they need to be frozen (for proper forming before cooking).
Gluten-Free Spaghetti and Swedish Meatballs
Ingredients – Swedish Meatballs
- 1/4 inch red onion – finely diced
- 2 egg yolks (it’s actually 2 eggs, but I am very intolerant to egg whites so when things call for eggs, I always substitute somehow)
- 1/2 tsp rubbed sage
- 1 tsp poultry seasoning
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 2 lb ground beef
- 1/2 tsp grated ginger
- 1/4 tsp pepper
- 1/2 tsp sea salt
- 1 c. unsweetened almond milk (my mother-in-law uses 1 c. half-and-half – I just opted for the 35 cal/cup version!)
Directions – Meatballs
- Mix together in a bowl the following: red onion, egg yolks, rubbed sage, poultry seasoning, allspice, cloves, nutmeg, ginger, pepper and sea salt.
- Add to it the ground beef and milk. Mix everything by hand together very well.
- Form the meat into meatballs. We made ours fairly small, but you could make jumbo ones if desired!
- Place the meatballs on a pan or cookie sheet covered with Wax Paper.
- Set the meatballs in the freezer and freeze overnight.
- Take the meatballs out of the freezer a couple hours before cooking so they unthaw some.
- Preheat the oven to 350 degrees. Bake the meatballs until brown (for us they took about 35 minutes).
- Organic Marinara Sauce
- Litehouse Freeze-Dried Garlic
- Litehouse Freeze-Dried Italian Herb Blend
- Trader Joe’s Organic Brown Rice Spaghetti Pasta
- Fresh Cilantro
- Fresh Basil
- Sea Salt
- Make the spaghetti noodles according to the package.
- Combine the sauce with 1 tsp to 1/2 tbsp of each: garlic, Italian herb blend, cilantro, basil (depending on how you like yours to taste – I did about 1/2 tbsp of each for mine because I love the strong flavors in sauce).
- Since this is a no-salt added spaghetti sauce, I added some sea salt to taste at the end. You can if you’d like.