Gluten-Free Spaghetti and Meatballs

Liana Werner-Gray

by | Updated: December 4th, 2016

It’s the first home-cooked meal you miss as a kid at sleepaway camp, bored with frozen burger patties and sloppy joes. It’s the dish you request from Mom after a grueling college semester, when you can’t stomach anymore Chinese takeout. Today, it’s the food that makes you most want to stray from your diet, even if you’re avoiding ingredients that make you sick. Spaghetti and meatballs is hard to resist, so you need a healthy and allergen-friendly version. With freshly-made meatballs and gluten-free brown rice spaghetti replacing off-limits, enriched pasta, this warming dish is low fat, low sodium and delicious, reminding you of the comforts of childhood without any digestive distress.

Brown Rice Spaghetti with Meatballs

Gluten-Free Spaghetti and Meatballs 

Serves 4-6


1 packet Tinkyada spaghetti
1 jar Vitacost pasta sauce
Nutritional yeast, optional, for topping
Parsley, optional, for topping


1 lb. ground beef
1 cup TigerNut flour
2 tsp. salt
1 tsp. sage
1 tsp. oregano
1 tsp. cumin
1 tsp. turmeric
½ tsp. black pepper
2 eggs
¼ cup ketchup
¼ cup coconut oil


  1. Bring a pot of water to the boil and cook the pasta. Follow directions on Tinyada packet.
  2. While the pasta is cooking make the meatballs. In a large bowl, combine all the ingredients, except for the coconut oil, until well combined. Roll the meat mixture into small hand-sized balls.
  3. In a frying pan on medium heat, melt coconut oil. Fry the balls for about six minutes, until almost cooked through.
  4. Add the pasta sauce and cook on low heat for 2 minutes.
  5. Drain the pasta and serve into bowls. Add the pasta sauce and meat balls to the pasta. Sprinkle nutritional yeast and parsley over each dish.