Spaghetti and Chicken Meatballs in Vodka Sauce (Gluten-Free & Dairy-Free)

Here I go tapping into my Italian roots with a classic: spaghetti with meatballs. This was a staple for me growing up, and now I’ve created my very own recipe – revamped as dairy-free and gluten-free to eliminate the typical food sensitivity culprits.

Mangia, mangia!

INGREDIENTS

Meatballs:

• 1 lb ground chicken
• 1/4 cup diced red pepper
• 1/4 cup diced jalapeño pepper (seeds removed)
• 1/4 cup diced white onion
• 1 tsp fresh thyme
• A few shakes of pink salt & pepper
• Avocado spray

Vodka sauce:

• Vodka sauce (I used Primal Kitchen’s No-Dairy Vodka Sauce)
• 1 tbsp olive oil
• 1 tbsp Italian seasoning

Pasta:

• Chickpea spaghetti (or your choice of gluten-free pasta – I used Banza)
• 1 tbsp olive oil

DIRECTIONS

Meatballs:

• Preheat oven to 400 degrees
• Line baking sheet with parchment pepper and spray with avocado oil
• In a bowl mix all other meatball ingredients
• Mold mixture into palmful sized balls (I was able to make 8 meatballs)
• Bake 30 minutes or until golden

Vodka sauce:

• Heat nonstick pan on medium and add olive oil
• Add in vodka sauce and bring to a boil, then to a simmer

Pasta:

• Cook as directed on box
• Add in olive oil while cooking (helps pasta to not stick)

Combine, top with fresh thyme, and enjoy!