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Asian Spaghetti + Meatballs {Gluten-free, Dairy-free, Paleo option}

An Asian twist on the classic spaghetti and meatballs with a gluten-free, dairy-free, mushroom cream sauce, rice noodles, and umami meatballs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main, Main Dish
Cuisine American, Asian
Servings 4



  • 2 tablespoons coconut oil or ghee separated
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon Paleo-friendly fish sauce
  • 8 ounces baby bella mushrooms roughly chopped
  • 4 ounces shiitake mushrooms roughly chopped
  • 1 cup bone broth
  • 1/2 cup full fat coconut milk
  • Salt and pepper to taste


  • 1 pound ground pork or turkey
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon pepper leave out for AIP
  • 1 teaspoon Paleo friendly fish sauce
  • 1 tablespoon coconut aminos
  • 1/2 tablespoon lime juice
  • 1 teaspoon sriracha leave out for AIP
  • 2 cloves garlic minced
  • 3 scallions dark and light green parts only, sliced thin


  • 1 package rice noodles or noodles of choice (see notes for substitutions)



  • Add 1 tablespoon oil or fat to a large stock pot, and warm over medium heat. Add onions and stir to combine. Cook until onions are softened and translucent, about 10 minutes. Stir occasionally to prevent browning.
  • Add minced garlic and fish sauce, and stir constantly until fragrant and softened, about 1 minute.
  • Add second tablespoon of oil or fat along with all mushrooms, and stir to combine. Cook, stirring occasionally, until mushrooms are soft, another 6-8 minutes.
  • Add broth and coconut milk, then bring to a simmer. Reduce heat, cover, and let simmer 10-15 minutes while you prepare the meatballs.
  • Remove cover and turn off heat. Using an immersion blender (or transfer to a blender) carefully purée sauce until smooth. Adjust seasonings to taste and add more liquid if needed.


  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  • Add ground meat and all ingredients to a large bowl. Use your hands to incorporate mixture, then form into golf ball sized meatballs, making about 8 total. Place each meatball on sheet pan and set aside.
  • Bake meatballs in preheated oven for 20-25 minutes, or until lightly browned and cooked through.


  • While your meatballs are baking, prepare noodles according to the package instructions.


  • Add cooked noodles to a plate, toss with desired amount of sauce, and top with meatballs. Garnish with sesame seeds, cilantro, sliced green scallions, and hot sauce if desired.


  • Substitute zucchini, carrot, sweet potato or any other vegetable noodle for the rice noodles if desired.
  • This is a great recipe to batch cook as part of your meal prep. All components freeze very well.
Keyword Dairy free, Freezer Friendly, Gluten Free, Paleo, Pasta, Weeknight meal
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