So we don’t really eat spaghetti, because Mummy doesn’t like it and Mummy gets to pick because she is cooking 😜
For beef burgers and meatballs I like adding pork mince because it makes the patties or meatballs nice and juicy.
For the pasta
300g gluten free spaghetti
Dash of salt
For the meatballs
500g Organic 10% Fat Beef Mince
500g Organic Pork Mince
1 slice of gluten free brown bread
2 tablespoons of ground Linseed
1 tablespoon of ground coriander
Salt and black pepper
For the sauce
600g Fresh Plum tomatoes skinned
2 Organic red onions finely chopped
4 Organic cloves of garlic crushed
2 Handful fresh Basil finely chopped
Salt and pepper to taste
Parmesan cheese to taste
Preheat oven on 200° fan 180°. Mix the meat, grate in the bread and mix in the Linseed, spices and the egg. Mix it thoroughly with your hands until it all becomes like a thick paste. Roll the mince into little 2 cm balls and put in the refrigerator.
Next I start my sauce. Brown the onions, grate the tomatoes in, then add the garlic, basil, salt and pepper. Once the sauce tastes perfect, we can get the meatballs and in an overproof pan, brown the meatballs slightly, about 2 minutes on a side, then pour the sauce over the meatballs, cover it with a lid and pop it in the oven for 20 minutes.
Once the meatballs is cooked, start preparing the pasta. Our pasta normally takes about 8 minutes to cook. Drain and dish up with the meatball sauce over. Finish off with Parmesan cheese and a basil leave.