Spaghetti and meatballs in tomato sauce
Soft beef meatballs bound with gluten free crumbs, simmered in a simple tomato sauce and served over gluten free spaghetti.
- Time55 min
- LevelMedium
- Costabout £2.25 a head
Ingredients
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Method
- 1
In a bowl, mix the mince, breadcrumbs, egg, half the garlic, the oregano and three quarters of a teaspoon of salt with your hands. Roll into 20 small balls.
- 2
Heat 1 tbsp oil in a large frying pan. Brown the meatballs in batches for 6 minutes, turning, then lift out.
6 min - 3
In the same pan, add the rest of the oil and the onion. Cook for 5 minutes, then add the remaining garlic for 1 minute.
6 min - 4
Pour in the passata and basil and bring to a simmer. Return the meatballs, cover and cook for 20 minutes until cooked through.
20 min - 5
Boil the spaghetti in salted water for 2 minutes less than the packet says. Drain, keeping a mug of the water.
8 min - 6
Toss the spaghetti with a ladle of sauce and a splash of water. Serve topped with the meatballs and the rest of the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.