I created this gluten/dairy free eggless spaghetti and meatballs in 2008. I was helping people with a lot of food allergies at the time. I wanted to see if I could come up with an eggless meatball that tasted good.
Well, I did it and I want to share it with you. I have made meatballs without any bread crumbs that turned out great as well for a paleo friendly version.
These portions are estimates. I don’t like to measure when it comes to creating in the kitchen. Use this as a little guide to inspire you to get creative in the kitchen.
Eggless Spaghetti and Meatballs
HEAT 1 tbsp. avocado or coconut oil in a large pot on medium high heat.
SAUTE 1 finely diced onion until just about tender.
STIR 1 small shredded carrot (could substitute some honey) and 3 cloves chopped garlic.
STIR in 1 tsp. dried basil, 1 tsp. dried thyme, 1 6 oz. can tomato paste, and about a cup of organic bone broth; simmer 2-3 minutes.
REMOVE 1/2 of the mixture from the heat and let cool in a bowl.
ADD to the remaining mixture that’s in the pot; 1 tbsp. dried Italian seasoning, 1 tbsp. dried oregano, 1 cup of water, 1 bay leaf, 1-14.5 oz. can of unsalted, fire roasted tomatoes, and bring to a boil. This is the sauce.
TURN heat to low and simmer, stirring occasionally. Let this simmer for an hour or more.
Onto the meatballs… COMBINE 1 lb. ground bison, 2 tbsp. brown rice bread crumbs, 1 tsp. dried Italian seasoning, 1 tsp. oregano, the cooled mixture, and S/P.
ROLL into 1 inch balls and place on a lightly greased baking sheet.
BAKE in a 350 degree preheated oven for 30-45 minutes until fully cooked; rotating them 1/2 way through the cooking process.
COOK a pkg. of brown rice spaghetti (I like the Tinkyada brand) a couple minutes less than recommend.
STIR spaghetti into sauce adding some of the pasta water (up to about ½ cup).
ADD 1 tbsp. EVOO, maybe a little capful of apple cider vinegar, and S/P.
GENTLY stir in meatballs or serve those on the side. Take off heat and allow sauce to absorb into noodles for about 5 minutes before serving.
SPRINKLE with fresh torn or chopped sweet basil.
I have cooked these meatballs in the sauce before and they were just as fabulous! You would think that eggless spaghetti and meatballs would be dry, especially using ground bison. Nope, tastefully delicious!
Side Note: Over the years, I’ve adapted a quick version of this. Rolling the ground meat into balls with some of the same seasoning. Topping with a little dollop of ketchup that is then sprinkled with oregano. Baking on a wire wrack over a baking sheet or casserole dish. I think they’re just as tasty!
Grateful for Today and that I was lucky enough to experience giving birth. I thought it would never happen to me!
What is your favorite gluten free noodle brand?
Lori K Today is a lifestyle publication. Offering sporadic, unconventional, mostly short stories, recipes, and some poems via email and/or the Substack app.
Lovely.