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Gluten-free Italian meatballs and spaghetti
Gluten-free Italian meatballs and spaghetti
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Try delicious Italian meatballs with gluten-free spaghetti, topped with parmesan and basil.
Ingredients:
  • 500g Pork & Beef 3 Star Mince
  • 2 garlic cloves, crushed
  • 40.00 ml flat-leaf parsley, chopped
  • 20.00 ml basil, chopped
  • 25g parmesan
  • 140g Tomato Paste
  • 18.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 700ml tomato passata
  • 500g Simply Gluten Free Spaghetti
Instructions:
  • Combine mince, garlic, parsley, basil, parmesan, and 1 tablespoon of tomato paste in a medium bowl. Mix thoroughly using your hands. Shape into meatballs using tablespoons of the mixture. Chill in the fridge on a plate for 30 minutes.
  • Heat the oil in a large saucepan over medium heat until shimmering. Add the meatballs and brown on all sides for about 5 minutes. Transfer to a plate. Sauté the onion in the same pan until soft, about 5 minutes. Stir in the passata, the rest of the tomato paste, and 1 cup (250ml) water. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Return the meatballs to the pan, cover, and cook for 15 minutes until the sauce thickens and the meatballs are cooked through.
  • Cook the pasta in a pot of boiling water until al dente, then drain thoroughly.
  • Portion out the spaghetti, meatballs, and pasta sauce into individual serving bowls.

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