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!



  • 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


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



  • 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


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

Combine, top with fresh thyme, and enjoy!


  • Jimmy Clare
    July 12, 2021 at 7:04 pm

    Stop it you are making me hungry


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