Gluten Free Skillet Spaghetti and Meatballs Recipe
I love meals that only dirty up a couple dishes, like this Gluten Free Skillet Spaghetti and Meatballs recipe. All it takes is a mixing bowl and a cast iron skillet, making cleanup a breeze!
This dish is ideal for those days when you just don’t have enough time to make an elaborate meal but you’re craving some traditional comfort food.
Recipe notes: You can easily make this dish dairy free by using dairy free milk and Parmesan substitute. For the pasta, I like to use Sam Mills gluten free corn and rice spaghetti – the combination of corn and rice give it a great al dente texture that holds up very well in the sauce.
- 3 slices gluten free sandwich bread
- ½ cup milk or dairy free milk
- 1 pound ground beef
- 1 teaspoon Italian seasoning
- 1½ teaspoons kosher or fine sea salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 (24-ounce) jar gluten free marinara sauce
- 2½ cups water
- 12 ounces Sam Mills gluten free corn and rice spaghetti
- 1 cup grated Parmesan cheese or dairy free substitute
Crumble the bread into a large mixing bowl and cover with the milk. Let sit for 5 minutes. Add the ground beef, Italian seasoning, salt, and pepper. Shape into small balls.
Place a 12-inch cast iron skillet over medium-high heat and heat the oil. Brown the meatballs in batches until well browned on all sides. Remove from the skillet. Wipe the skillet out and place back on the stove.
Add the marinara sauce and water to the skillet. Let heat until it starts to bubble gently, stirring. Add the spaghetti and cook, stirring gently occasionally, until the spaghetti starts to soften, about 8 minutes. Add the meatballs back to the skillet, nestling them down into the sauce. Lower heat to medium, cover the pan and cook, stirring gently once or twice. Once the spaghetti is almost done, sprinkle the cheese over the top and cook, covered, for another 2-3 minutes.
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