For a good source of fibre and protein try these Italian-style meatballs served with gluten-free spaghetti, shaved parmesan and fresh basil leaves.
- Place the mince, garlic, parsley, basil, parmesan and 1 tablespoon of tomato paste in a medium bowl. Use your hands to mix until well combined. Shape tablespoons of mince mixture into balls. Place on a plate in the fridge for 30 mins to chill.
- Heat the oil in a large saucepan over medium heat. Add the meatballs and cook, turning, for 5 mins or until lightly browned. Transfer to a plate. Cook the onion in the pan, stirring, for 5 mins or until soft. Add the passata, remaining tomato paste and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Simmer for 10 mins. Add the meatballs and cook, covered, for 15 mins or until the sauce thickens and the meatballs are cooked through.
- Meanwhile, cook pasta in a saucepan of boiling water until al dente. Drain well.
- Divide the spaghetti, meatballs and pasta sauce among serving bowls.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set