Gluten-Free Spaghetti and Meatballs with Garlic Crumb Topping

Are you facing back-to-school season, long days at the office or just uncertainty about what to make for dinner? Stock satisfying suppers, like this gluten-free spaghetti and meatballs, in your freezer and the answer will be faster than takeout -- and more paycheck friendly too.
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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound ground turkey, preferably white and dark meat

1/2 cup unsweetened almond milk

1/4 cup almond flour

2 tablespoons chopped fresh parsley

1 large egg

1 small onion, finely chopped

1 cup rice cereal crumbs 

2 cloves garlic, finely chopped

Kosher salt

One 24-ounce can strained tomatoes

8 fresh basil leaves

1 tablespoon olive oil

One 8-ounce package quinoa spaghetti, cooked until barely al dente


  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, combine the turkey, almond milk, almond flour, parsley, egg, onion, 1/2 cup cereal crumbs, half of the garlic and 1 teaspoon salt. Shape into sixteen 1-inch balls and place on the prepared baking sheet; bake for 15 minutes.
  2. Meanwhile, in a large saucepan, bring the tomatoes and basil to a simmer, stirring occasionally; season with salt. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, 15 minutes.
  3. Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining 1/2 cup cereal crumbs, remaining garlic and 1/4 teaspoon salt. Cook until toasted, about 2 minutes.
  4. To eat now: Divide the spaghetti and meatballs among 4 shallow bowls and top with the garlic crumb topping.
  5. To freeze and eat later: Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and top each with the garlic crumb topping. Cover with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.