Gluten-Free Italian Meatballs & Spaghetti
Recipe: #26207
June 11, 2017
Categories: Ground Beef, Cheese, Parmesan, Gluten-Free, Beef Dinner, Ground Beef Dinner, more
"From one of our national supermarket and their free monthly magazine."
Ingredients
Nutritional
- Serving Size: 1 (508.9 g)
- Calories 960.1
- Total Fat - 42 g
- Saturated Fat - 14 g
- Cholesterol - 92.8 mg
- Sodium - 1814.3 mg
- Total Carbohydrate - 116.3 g
- Dietary Fiber - 3.5 g
- Sugars - 2.7 g
- Protein - 39.6 g
- Calcium - 157.9 mg
- Iron - 7.2 mg
- Vitamin C - 49.7 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Place the mince, garlic, parsley, basil, parmesan and 1 tablespoon of tomato paste in a medium bowl and use your hands to mix until well combined.
Step 2
Shape 1 tablespoon of mince mixture into balls and place on a plate and put in the fridge for 30 minutes to chill.
Step 3
Heat the oil in a large saucepan over medium heat and add the meatballs and cook, turning for 5 minutes or until lightly browned and transfer to a plate.
Step 4
Cook the onions in the pan, stirring, for 5 minutes or until soft and then add the passata, remaining tomato paste and 1 cup (250ml) water and bring to the boil and then reduce heat to low and simmer for 10 minutes.
Step 5
Add the meatballs and cook, covered for 15 minutes or until the sauce thickens and the meatballs are cooked through.
Step 6
Meanwhile, cook pasta in a saucepan of boiling water until al dente and drain well.
Step 7
Divide the spaghetti, meatballs and pasta sauce among serving bowls.
Tips
No special items needed.