Gluten-Free Italian Meatballs & Spaghetti
June 11, 2017
"From one of our national supermarket and their free monthly magazine."
- 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
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.
Shape 1 tablespoon of mince mixture into balls and place on a plate and put in the fridge for 30 minutes to chill.
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.
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.
Add the meatballs and cook, covered for 15 minutes or until the sauce thickens and the meatballs are cooked through.
Meanwhile, cook pasta in a saucepan of boiling water until al dente and drain well.
Divide the spaghetti, meatballs and pasta sauce among serving bowls.
No special items needed.