Our Favorite Dairy and Egg Free Spaghetti and Meatballs
Try this Our Favorite Dairy and Egg Free Spaghetti and Meatballs recipe, or contribute your own.
Try this Our Favorite Dairy and Egg Free Spaghetti and Meatballs recipe, or contribute your own.
- Carbohydrate 25.7770762720139 g
- Cholesterol 462.6642174 mg
- Fat 109.863088285633 g
- Fiber 7.21882024621204 g
- Protein 129.734270596529 g
- Saturated Fat 41.086852861359 g
- Serving Size 1 1 recipe (925g)
- Sodium 455.536170661497 mg
- Sugar 18.5582560258018 g
- Trans Fat 15.2172823080799 g
- Calories 1609 calories
Step-by-step
- Heat oil in a large skillet on medium heat. Mix together ground beef, breadcrumbs, Italian seasoning, garlic powder, salt and pepper. Use your hands to form the mixture into balls about 1" to 1 1/2" in diameter.
- Place the meatballs in the skillet, turning them every few minutes to brown on all sides.
- Once the meatballs are browned, drain the pan drippings and add your pasta sauce to the skillet. Bring to a boil, then turn down to simmer for 20 minutes.
- While sauce is simmering, cook your favorite pasta according to package directions.
- Recipe makes about two dozen meatballs.
Breadcrumbs perform the heaviest lifting in this formulation by absorbing moisture and expanding just enough to prevent the ground beef from seizing into dense protein pellets during pan-searing. Without eggs or dairy fats acting as conventional binders, handling the raw mixture requires a gentle touch because excessive compression produces a rubbery texture that simmering sauce cannot redeem. Skillet temperature control remains critical; maintaining medium heat ensures the exterior develops a deep brown crust within six minutes while keeping the interior tender enough to absorb the surrounding tomato acidity. Freezing these meatballs works well if done before they encounter the sauce, provided they are spread on a baking sheet at minus eighteen degrees Celsius for two hours prior to transfer into sealed freezer bags. When reheating frozen batches, drop them directly into a simmering marinara maintained at eighty-five degrees Celsius for twenty-five minutes rather than thawing them first, which avoids structural collapse from moisture release.
