Prepare Meatballs: Start by combining ground beef, ground chicken, gluten-free panko, and honey-infused bone broth in a bowl. Mix everything thoroughly until they are fully incorporated. Once the mixture is well combined, roll it into small meatballs. You can make them as small, medium, or large as you prefer just like the classic Chef Boyardee style. Next, place the meatballs in an air fryer at 350°F for 10 minutes, or if you prefer baking, cook them in the oven at 375°F for 15 minutes until they are golden brown and cooked through.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the gluten-free spaghetti and cook it slightly longer than usual to achieve the extra-soft texture that mimics Chef Boyardee’s signature pasta. Once cooked, drain the pasta, making sure to reserve some of the pasta water. This will help thicken the sauce later for a rich, velvety finish.

Make the Sauce: In a saucepan, pour in the tomato sauce and chicken broth, then let it simmer over medium heat while stirring occasionally. Once the sauce is heated through, add lactose-free milk and shredded Vermont white cheddar. Stir continuously until the cheese fully melts, and the sauce becomes creamy and smooth. Season with a pinch of salt, then taste and adjust the seasoning as needed to achieve the perfect balance of flavors.

Combine Everything: Transfer the cooked meatballs into the simmering sauce, allowing them to soak up all the delicious flavors for about three minutes. Next, add the cooked spaghetti and a splash of the reserved pasta water to create a silky, well-coated texture. Stir everything together, letting the flavors med for another two minutes. Serve warm and enjoy your homemade Chef Boyardee-inspired dish!