Truly Yummy Meatballs
Gluten free and dairy free meatballs. Recommended ingredients Belazu Crete Gold Extra Virgin Olive Oil, Cirio Passata, pork mince, beef mince, egg, garlic, dried oregano, onion, sugar, salt & pepper.
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.
Notes
Just before serving, mix a spoonful or two of the sauce through the pasta, add some meatballs and top with a little extra sauce. If you can tolerate ewes milk pecorino, I'd recommend sprinkling a little grated on top.