Spaghetti and Meatballs

Spaghetti and Meatballs Recipe
Photo: Oxmoor House

Serve this pasta with the rest of the gluten-free baguette to round out your meal.


8 servings (serving size: 3/4 cup pasta and 1 cup plus 2 tablespoons sauce and meatballs)

Recipe from

Oxmoor House

Nutritional Information

Calories 452
Fat 14.3 g
Satfat 4.8 g
Monofat 5.2 g
Polyfat 1.2 g
Protein 23.8 g
Carbohydrate 53.9 g
Fiber 3.2 g
Cholesterol 96 mg
Iron 6.7 mg
Sodium 850 mg
Calcium 111 mg


1 (1.5-ounce) slice gluten-free baguette
1 garlic clove
1/2 small onion, cut into 3 wedges
1/2 cup fresh parsley leaves
1 pound ground round
2 (4-ounce) links sweet turkey Italian sausage, casings removed {Check for Gluten}
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup fat-free, lower-sodium chicken broth {Check for Gluten}
1 large egg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
Cooking spray
12 ounces uncooked gluten-free spaghetti
2 (25.5-ounce) jars gluten-free Italian herb pasta sauce
Chopped fresh parsley (optional)
Grated fresh Parmesan cheese (optional)


1. Preheat oven to 400°.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Transfer to a bowl; set aside.

3. Place garlic, onion, and parsley in processor; pulse 20 seconds or until chopped. Add breadcrumbs, ground round, and next 6 ingredients. Pulse 1 minute or until mixture is combined, stopping frequently to scrape down sides.

4. Line a broiler pan with foil. Shape meat mixture into 48 (1 1/2-inch) balls. Place meatballs on broiler rack coated with cooking spray. Bake at 400° for 12 minutes or until meatballs are no longer pink in center.

5. While meatballs cook, cook pasta according to package directions, omitting salt and fat.

6. Bring pasta sauce to a simmer in a large saucepan. Add meatballs, and simmer 10 minutes or until sauce reaches desired consistency. Serve over spaghetti. Garnish with chopped parsley, and serve with additional Parmesan cheese, if desired.