Gluten-Free Italian Meatballs & Spaghetti

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"From one of our national supermarket and their free monthly magazine."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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