Meatballs.
Cook time: 40 mins | Prep time: 30 mins | Serves: 4
Ingredients.
250g beef mince
250g veal mince
1 brown onion, roughly chopped
1 carrot, roughly chopped
120g gluten free breadcrumbs
1 tablespoon flat-leaf parsley, chopped
1 tablespoon basil, chopped
2 large garlic cloves, crushed
1 teaspoon ground cumin
1 egg, beaten
2 tablespoons Worcestershire sauce
Tomato pasta sauce - enough for 12 meatballs
1 brown onion, finely diced
2 tablespoons olive oil
3 garlic cloves, crushed
1 teaspoon tomato paste
1/2 teaspoon of sweetener
410g tin crushed/diced tomatoes
1 cup of basil leaves for garnish at the end.
1 cup of grated parmesan
Method.
1. Preheat oven to 180°C fan forced.
2. In a food processor blend the onion and carrot until fine.
3. Add to the food processor the mince, breadcrumbs, herbs, garlic, cumin, egg, Worcestershire sauce and pulse to combine.
4. Evenly roll into 24 balls. Line a baking tray with baking paper and line up the meatballs.
5. Sprinkle olive oil, salt and pepper over meatballs and bake for 30 minutes. Give them a shake around after 20 minutes.
6. While the meatballs are cooking make the tomato sauce. See below.
Tomato Sauce:
1. Heat the oil in a saucepan. Add the onion, olive oil and a good pinch of salt and cook for 8 minutes.
2. Add the garlic, tomato paste, sugar, crushed tomatoes, 1/2 cup of water.
3. Simmer for 20 minutes until thick. Season with salt and pepper. Add the meatballs into the saucepan.
4. Serve with basil leaves and parmesan.
Cooking notes: I make more than I need and put the spare uncooked meatballs into an airtight container to freeze. They will freeze for 3 months and great for and easy dinner option.
Enjoy! Amanda x
