This spaghetti and meatballs recipe is made with slow roasted tomatoes for an extra rich and flavourful sauce. It really is the best spaghetti and meatballs.
Ingredients
The Spaghetti Sauce
3lbstomatoes, cut in half
1headof garlic, top cut off
1teaspooneach: salt and pepper, more to taste
¼cupolive oil
½mediumonion, chopped
⅓cupbasil leaves
The Meatballs
¾lbground beef
¾lb.ground pork
3clovesgarlic, minced
½mediumonion, finely minced
2tablespoonsWorcestershire sauce, gluten-free, if needed. Coco aminos for paleo
2tablespoonstomato paste
1teaspooneach: salt and pepper
To Serve
Spaghetti, gluten-free spaghetti, or zoodles
Optional toppings: parmesan cheese or nutritional yeast, basil leaves
Instructions
Turn your oven on to 400 degrees. Place the tomatoes and garlic in a large baking dish, cut side facing up. Sprinkle with the salt and pepper and drizzle with the olive oil. Pop the tomatoes in the oven.
3 lbs tomatoes, 1 head of garlic, 1 teaspoon each: salt and pepper, ¼ cup olive oil
After 45 minutes, remove the baking dish from the oven. Take out the garlic and add the onions, nestling them around the tomatoes. Put the dish back into the oven for 1 hour more.
½ medium onion
While the tomatoes are roasting, prepare the meatballs. Place all the meatball ingredients into a large bowl and mix well using your hands. Form into 16 meatballs and place them in a large, non-stick frying pan over medium-high heat. Cook until well browned on all sides and cooked through (about 15 minutes) then remove the pan from the heat and drain the oil.
¾ lb ground beef, ¾ lb. ground pork, 3 cloves garlic, ½ medium onion, 2 tablespoons Worcestershire sauce, 2 tablespoons tomato paste, 1 teaspoon each: salt and pepper
If you're serving this over regular of gluten-free spaghetti, start heating the water and cook the pasta according to the package directions.
Remove the baking dish from the oven and carefully transfer the tomatoes, onions, and all the juice to a blender. Squeeze the garlic out of the skins and add them and the basil to the blender. Blend on high until smooth then pour over over the meatballs.
⅓ cup basil leaves
Serve the meatballs and sauce over spaghetti, gluten-free spaghetti, or zoodles.
Optional toppings: parmesan cheese or nutritional yeast, basil leaves
Notes
Sometimes the sauce can get a little thick. To thin the sauce, add hot water a ¼ cup at a time until it is pourable.