Spaghetti (Squash) & Meatballs
Author: Marla Hingley
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Almond flour is used instead of bread crumbs in the meatballs, for a delicious change. Use gluten free pasta, or try spaghetti squash for a change.
  • 2 28oz cans plum tomatoes
  • ¼ cup olive oil
  • 3 Tbsp onion, minced
  • 2 garlic cloves, minced
  • 6 leaves fresh basil, chopped
  • Pinch dried oregano
  • Salt and pepper
  • 1 lb ground beef (or pork)
  • ½ tsp salt
  • ¼ cup onion, minced
  • 1 clove garlic, minced
  • 1½ tsp Italian seasoning
  • ¾ tsp dried oregano
  • 1 beaten egg
  • ½ cup almond flour (or GF bread crumbs)
  • 1 lb GF spaghetti, or 2 spagetti squashes
  1. Strain the tomatoes and the juice (reserve). Place tomatoes in a large bowl and crush with your hands (this makes all the difference!). Remove any tough cores or membranes you come across.
  2. In large pot, sauté onions in oil until just starts to turn brown, then add in garlic. Cook for another 30 seconds, than add tomatoes, reserved juice, and some salt and pepper.
  3. Bring to a boil, then simmer for 1 hour (this will concentrate the flavors and reduce the sauce). Stir in herbs about 15 minutes before serving.
  4. While the sauce simmers, prepare the meatballs: Mix all ingredients together. Form into 2” balls and place on a parchment lined baking sheet.
  5. Bake at 400°F for 15 minutes, then add to simmering Marinara sauce to continue cooking.
  6. To serve, toss sauce and meatballs with gluten free spaghetti, or baked spaghetti squash.
To cook squash: Cut squash in halve lengthwise, and remove seeds. Place, cut side down, on lightly greased baking sheet (or in a baking pan with a ½" of water). Bake at 400°F for 45-60 minutes or until flesh is easily pierced. You can also microwave: flesh side up, add a few teaspoons of water to squash then cover with plastic wrap or place in a lidded casserole dish. Cook at High for about 15 minutes.
Recipe by Gluten Free Club at