Tuscan Meatballs

INGREDIENTS:

MEATBALLS:

• 500g pork and beef mince

• 2 garlic cloves, grated

• 1/4 cup sundried tomatoes, finely chopped

• 5 fresh basil leaves, finely chopped

• 1/2 tbsp parsley, finely chopped

• 1 tsp rosemary

• 1 sprig or 1/2 tsp thyme

• 1.2 cup GF breadcrumbs

• 1 egg, whisked

• Generous season of salt and pepper

SAUCE:

• 1 small red onion, finely diced

• 2 garlic cloves, grated

• 1 tbsp italian herbs

• 1/2 cup passata

• 1/2 cup beef stock

• 1 can diced tomatoes

• 1 tsp coconut sugar

• Season with salt and pepper

• 2 cups spinach

• 250g GF pasta

• Parmesan* to serve

METHOD:

1. Heat a frypan to medium to low heat and drizzle with olive oil.

2. Add all the meatball ingredients into a bowl and mix together using clean hands.

3. Roll into golf ball size balls.

4. Add the meatballs into the frypan and brown each side. Remove and set aside.

5. Add a dash more oil into the pan if needed and add the onion and garlic. Saute for 30 seconds or until onion softens.

6. Add in the italian herbs and cook for another 30 seconds.

7. Add in the passata, stock, diced tomatoes, sugar, salt and pepper. Bring to a simmer and and cook for 5 - 10 minutes. Taste and adjust seasoning if needed.

8. While this cooks, cook your pasta according to packet instructions.

9. Add in the meatballs and cover with the sauce. Cook for 8 minutes or until meatballs are cooked, stirring occasionally.

10. When the meatballs are almost cooked, stir through the spinach.

11. Once cooked, serve meatballs over cooked pasta and sprinkle over parmesan if using.

GF + DF* - serves 4