Italian Meatballs with ‘Gluten Free’ pasta
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
Parsley stalks, finely chopped
Salt and freshly ground black pepper
1 kg mince beef
Bunch parsley, chopped
1 litre pasta sauce, including fresh tomatoes
2 large zucchini’s
Heat large frying pan. Add olive oil, and cook onions, garlic and parsley stalks. Cook on med low until soft.
In a large bowl, add minced meat, eggs and chopped parsley and season well. Add onion mixture and mix well.
Place pasta sauce with fresh tomatoes and tomato paste into the same frypan. Bring to boil, reduce to simmer.
Shape raw mince mixture into balls, then add raw to pasta sauce, cover and simmer 30 minutes, turning meatballs over half way.