Truly Yummy Meatballs
Juicy gluten free and dairy free meatballs slow-cooked in a rich tomato sauce.
Simply the best! These Truly Yummy Meatballs are juicy, flavour-packed and some of the tastiest meatballs you’ll ever make. My family loves them too and the best part is that they’re completely gluten free and dairy free. It frustrates me to see ready-made supermarket packs full of unnecessary ingredients when these are so simple, healthier and far tastier.
Inspired by Nigella Bites – With a Gluten Free & Dairy Free Twist
I was inspired by Nigella’s recipe from her book Nigella Bites, but I’ve made some tweaks to ensure it is gluten free and dairy free. Her version uses breadcrumbs, cheese and milk which I feel aren’t needed. Instead, I use pulped onion in place of the breadcrumbs. If you like, you can add a little dairy free soya cream to the sauce. I’ve included a suggestion below but I’ve tried both ways and honestly it makes very little difference, so you can save your pennies if you prefer.
Choosing the Perfect Meatball Size
Making your own meatballs also gives you control over size. I like mine about golf ball-sized, which yields roughly 32 meatballs, enough for 6 – 8 generous portions or two meals for four. You can also make them larger, like tennis ball-sized, for a single serving per person, which could feed up to 8 adults. Making meatballs is also a fun way to get the kids involved. Their little hands can make smaller meatballs, perfect for younger appetites.
Slow-Cooked in a Rich Tomato Sauce
These meatballs are slow-cooked on the stove, allowing the tomato sauce to thicken beautifully around them. This tomato sauce is also perfect with my Truly Yummy Stuffing recipe. Serve the meatballs and sauce with gluten free spaghetti for a comforting meal. Any leftovers freeze brilliantly in the sauce, making it an ideal recipe for busy days.
The information and product recommendations in this recipe are for general information only. Please always check ingredient labels, as manufacturers can change ingredients over time. See our full Disclaimer for more details.
Truly Yummy Meatballs
Equipment
- 1 large deep saucepan and lid / casserole with lid
- 1 large mixing bowl
- 1 food processor
Ingredients
Meatballs
- 500 g mince pork
- 500 g mince beef
- 1 brown onion, blitzed to a pulp
- 1 large egg
- 2 cloves of garlic, crushed
- 2 tsp dried oregano
- salt & pepper
Sauce
- 2 tbsp olive oil recommend Belazu Crete Gold Extra Virgin Olive Oil
- 1 brown onion, blitzed to a pulp
- 2 cloves of garlic crushed
- 1 tsp dried oregano
- 1 tsp sugar
- 700 g tomato passata recommend Cirio Tomato Passata
- salt & pepper
- 100 ml soya cream, optional recommend Alpro Single Soya
Instructions
Meatballs
- Place all the meatball ingredients into a mixing bowl. Add a good grind of salt and pepper.
- Using your hands mix throughly and shape into the desired sized balls.
- Place the meatballs on a plate and put them in the fridge whilst you prepare the tomato sauce.
Sauce
- Heat the olive oil in the saucepan and add the onion, garlic and dried oregano. Cook covered on a low light for about 10 minutes and until soft. Add a little water rather than more oil to prevent the onion mixture from catching.
- Pour in the tomato passata then half fill the bottle with water and add that to the pan.
- Add the sugar, season with salt and pepper and bring to the boil. Gently cook uncovered for 10 minutes.
- If you are using the soya cream, it is best to add it to the sauce just before the meatballs.
- Gently add each meatball to the sauce. Don't worry if they aren't all submerged in the sauce and do not stir at this stage.
- Cook uncovered for 20 minutes then gently stir the meatballs.
- Cook uncovered on low for a further 40 minutes or longer until the sauce is as thick as you like.