If it’s a meatball week, it’s a good week.
Beef meatballs and spaghetti (egg-free,dairy-free)
Meatballs:
• 1 lb (450g) ground beef (80/20 preferred)
• 1/4 cup oat flour
• 1/4 cup grated onion (with juice)
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt & black pepper to taste
• Splash of water if mixture feels dry
• Oil for searing
Sauce & Pasta:
• 1 jar (about 24 oz) marinara sauce
• 1 cup baby bella mushrooms, sliced
• 1/2 cup tiny tomatoes (grape or cherry), halved
• 2 garlic cloves, minced
• 1 small shallot, finely chopped
• 1–2 tbsp fresh basil, chopped (for sauce)
• 8 oz spaghetti (eggless/dairy-free)
• 1/2 cup reserved pasta water
• Fresh basil, chopped (for garnish)
• Olive oil for cooking
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Instructions
1. Make the Meatballs:
• In a bowl, combine ground beef, oat flour, grated onion, garlic, olive oil, Italian seasoning, salt, and pepper.
• Add a splash of water if needed. Mix gently until just combined.
• Form into 1 to 1.5 inch meatballs.
2. Sear & Bake:
• Preheat oven to 375°F (190°C).
• Heat oil in a skillet over medium heat and sear the meatballs on all sides until browned (about 5 minutes).
• Transfer to a baking sheet and bake for 10–12 minutes or until fully cooked through.
3. Build the Sauce:
• In the same pan, add a bit more olive oil.
• Sauté garlic and shallots until fragrant (1–2 minutes).
• Add mushrooms and halved tiny tomatoes together and cook for 2 minutes, just until slightly softened.
• Pour in the marinara sauce and stir in the chopped basil.
• Add 1/2 cup reserved pasta water to the sauce and simmer for 10 minutes.
• Gently stir in the baked meatballs and let them simmer with the sauce for another 3–5 minutes.
4. Cook the Pasta:
• Cook spaghetti according to package instructions. Reserve 1/2 cup of the pasta water (used above).
• Drain and set aside.
5. Assemble & Serve:
• Toss spaghetti with the finished sauce and meatballs.
• Garnish with fresh basil. Serve warm and enjoy!
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