Classic Spaghetti & GF Meatballs

Servings 4 servings


Tomato Sauce

  • 2 tbsp HIGH QUALITY olive oil
  • 2 28 ounce cans whole peeled San Marzano tomatoes crushed or blended depending on if you like a chunky or smooth sauce
  • 4-5 cloves of garlic thinly sliced
  • 3 springs of fresh basil
  • 1 tbsp sugar or honey
  • salt & pepper to taste
  • spaghetti to serve!


  • 1/2 lb organic grass fed ground beef option to use all ground beef if you would like!
  • 1/2 lb Italian sausage casings removed
  • 2 eggs
  • 1/2 cup almond flour or breadcrumbs
  • 1/3 cup ricotta cheese
  • 1/4 cup freshly grated Parmesan plus more to top
  • 3-4 cloves garlic minced
  • 2 tbsp fresh parsley minced
  • 1 tsp dried oregano
  • 1/2 tsp red chili flakes
  • salt & pepper
  • olive oil to cook the meatballs in


Tomato Sauce

  1. Heat olive oil in a sauce pan over medium heat. Add your garlic and sauté until fragrant, then add basil and stir to wilt it.
  2. Add in your tomatoes, either crushed or blended, and the sugar/honey.
  3. Bring to a boil then let simmer anywhere from 30 minutes to all day!


  1. If you made the sauce ahead of time, bring to a simmer on the stove.

  2. Combine all ingredients together, I used my hands (just add some olive oil to them before you go for it to prevent sticking)!

  3. Form the meat mixture into balls. I used about 3-4 tablespoons of meat at a time, but it all depends on what size you like your meatballs to be.

  4. Add meatballs to a large skillet over medium heat with a drizzle of olive oil (enough to coat the pan). Cook the meatballs until they are browned on all sides (but not cooked all the way through) then add to your sauce.

  5. Let simmer for about 30 minutes, adding water if needed. Once the meatballs are cooked through, taste the sauce and add more spices if necessary.

  6. Serve with spaghetti and enjoy!!

Recipe Notes

I suggest making the sauce a couple days before serving to really let the flavors marry.

I also used my immersion blender to roughly blend up the sauce after it was done cooking.

For the meatballs, use almond flour to keep it gluten free.

Look for fresh pasta in the refrigerated section. It always tastes WAY better than dry.