Updated: Jul 11, 2018
Gluten Free and Lactose Free and still Yummy!
Spaghetti Stuffed Meatballs Recipe
Prep Time: 20 Min
Cook Time: 15-17 Min
For those of us who are lactose and gluten intolerant. Comfort food at it's best!
Spaghetti Stuffed Meatballs is one of my favorites!
I can’t remember where I saw the original idea but once I saw them I never forgot about them and eventually I recreated them in gluten free, lactose free yumminess!! Spaghetti and Meatballs was a staple meal in my house growing up so there were no questions about if I was going to make these but how to do it and keep it delicious AND gluten free and lactose free.
What I finally came up with were goat cheese and gluten free spaghetti stuffed meatballs that are absolutely to die for! Don’t stress if you don’t have homemade marinara sauce laying around.. any delish organic, gluten free, pre-made sauce will do you just fine as well.
I like to look at cooking as more of art than science which means if you see something you don’t like or that doesn’t fit your diet and taste find a suitable replacement and work it until you like it!
Want regular mozzarella instead of goat just swap it out. For my topping in the main photo I shredded some bits of left over savory cheeses I had as I was feeling a bit dangerous and wanting a bit more melty texture.
I make my meatballs fairly large, it's hard not too with all the stuff inside!
The reason I like to use the local grassfed Beefalo is in large part due to the health and nutrition factors and also to the fact that it is local meat and I know where it is raised and processed. There is something to be said for know where your food is coming from and what is inside of it and how it is raised. Grass fed animals maintain a higher quality of nutritional value and are worth their weight in gold for your mental and physical health.
If you are in the central Washington Area/Wenatchee area I highly encourage you to learn more about the Ellensburg Beefalo at http://www.beefalomeats.com/.
I purchase from my local meat market Mike’s Meats and Seafood Market here in Wenatchee, Washington. Great local company with great local product! http://www.mmfm.biz/
½ C Goat Cheese Mozzarella.
1.5 lb. ground beefalo, grass fed ( or ground beef – always use grass fed)
1/2 lb. ground all natural pork (nitrite and nitrate free)
1 c. gluten free bread crumbs
2 eggs, organic and free range
1/4 c. chopped parsley (divided)
½ C chopped onions
2 garlic cloves, minced
1/4 c. Parmesan, plus more for serving
Himalayan sea salt – 2 small pinches
Pepper – freshly ground 6 pinches
2 tbsp. olive oil
1 15-oz. jar marinara – homemade and or organic.
1/4 of box of gluten free spaghetti noodles
1. First, In a medium saucepan on the stove, heat boiling water and cook the noodles until done. Drain and place in a bowl.
2. Roll mozzarella goat cheese into 1 inch balls. It helps to allow them to sit to room temperature first. Once they are formed, place gently into a bowl and place this into the refrigerator until ready to be placed into the meatball.
2. Next combine the ground beefalo, beef, pork, gluten free breadcrumbs, eggs, and spices. Season to taste and mix well.
3. Once your meat mixture is well mixed it's time to form the stuffed meatballs!
-Press the meat mixture around the entire inside of the measuring cup being sure to leave a good sized hole in the center to place the goat cheese ball, spaghetti and a tablespoon or so of spaghetti sauce into the hole in the meat.
- Wrap the cheese ball in the spaghetti and then place it in the meatball and add a little bit of sauce on top before sealing the stuffed meatball.
-Once the stuffing ingredients have been placed in the center, gently scoop the meat and cheese ball out of the measuring cup and mold the meat around the cheese ball until it is completely sealed by the meat mixture. You will want a nice solid seal to prevent the content from coming out while it is cooking.
3. Heat your olive oil in a large, cast iron, skillet over medium heat. Add the meatballs and cook till they are browned entirely on the outside of the meatball. These will take just a bit longer to brown than traditional sized meatballs since they are bigger, so I like to give them a good 12 -14 minutes to make sure they are cooked throughout. Just be careful to watch your heat level and the time so that your cheese in the inside doesn't melt out.
4. Once they are browned thoroughly, top each meatball with a good spoonful or two of the marinara sauce, or dump the the rest of the sauce in if you really like your meatballs saucy!
Now would also be the time to add any cheesy topping if you want melted cheese on top AND inside.
5. Cover the meatballs with a glass topped lid (so you can see what’s going on) just long enough for the sauce to come to temperature and the cheese to melt. Pull the Spaghetti Stuffed Meatballs off the hot stove and allow to cool to safe eating temperature. You def want to eat these as hot as possible though so don't wait too long. There's nothing as good as that deliscious melty cheese in the middle.
6. Finally, plate the meatballs onto a fresh, garden picked salad, or a delish veggie side such as grilled asparagus or broccoli and enjoy!
Side note - For optimum physical and mental health be sure to use quality home grown or locally grown organic ingredients if you can as well as organic, grass fed beef.