½ kg minced pork
1kg beef mince
1 tbsp chives, finely chopped
½ a large bunch flat-leaf parsley, finely chopped
85g parmesan, grated, plus extra to serve if you like
100g gluten free breadcrumbs
2 eggs, beaten with a fork
olive oil, for roasting
Gluten free spaghetti, to serve (you'll need about 100g per portion)
For the sauce
2 tbsp olive oil
1 tbsp garlic infused oil
4 x 400g cans chopped tomato
125ml red wine (optional)
3 tbsp caster sugar
few basil leaves (optional)
Serves - 4
First make the meatballs. Add the mince beef and pork, chives, parsley, Parmesan, gluten free breadcrumbs, beaten eggs and lots of seasoning.
Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
Heat oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-size meatballs.
Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
Meanwhile, make the sauce. Heat the oil in your largest pan. Add the tomatoes, wine, if using, sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
Stir in the basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti.
Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra Parmesan and a few basil leaves, if you like.
Recipe adapted from: Good Food