Ingredients
Method
- In a large mixing bowl, add the minced beef, garlic, parmesan, parsley and salt, mixing until thoroughly combined.
- Take a teaspoonful of the mixture and roll into balls, squeezing it between your hands as you do so - to help the meatball stick together.
- Heat the 1 tablespoon oil in a large frying pan over a medium high heat and cook until golden all over – around 5-6 minutes in total. Depending on the size of your pan, you might have to cook the meatballs in two batches.
- Once browned, remove the meatballs to a plate and set aside. They will not be cooked all the way through at this point.
- Add a splash of water to the pan and scrape up any bits caught on the bottom of the pan, then tip these on to the plate too.
- Reduce the heat to low and add the other tablespoon of oil. Add the onion and fry for 5-7 minutes, until softened.
- Return the meatballs to the pan with the tomatoes, water, parmesan rind, if using, and salt and pepper.
- Bring to a boil then lower the heat to a simmer. Cover with a lid and simmer gently for 20 minutes.
- Take the lid off and cook, uncovered, for 10-15 minutes, until the sauce has thickened and the meatballs are cooked.
- Serve straight away spooned over gluten-free spaghetti or your favourite gluten-free pasta, sprinkling with extra parmesan and chopped parsley.
- Store any leftover meatballs and sauce in a covered container in the fridge for up to 3 days.
Nutrition
Notes
Storage: I do not recommend storing the cooked pasta with the meatballs as the pasta will soak up all the sauce as it sits.