Prep time: 45 mins
- 1 carrot, peeled
- 2 small onions, chopped
- 2 cloves of garlic, finely chopped
- 500 g of quality beef minced
- 1 x 400 g tin of plums or chopped tomatoes
- Sea salt & freshly ground black pepper
- 2 tablespoons mustard
- ½ cup gluten-free flour
- 1 zucchini
- 1 cup raw gluten-free or whole wheat pasta, per person
- 3 tablespoons tomato paste
- 350 ml water
- 1 tablespoon of heat resistant oil for frying
- 1 egg
For the side/to garnish:
- 3 tablespoons of virgin olive oil
- 8-10 fresh basil leaves, ½ hand of fresh parsley
- Start by frying 1 onion and 1 clove of garlic (in a medium sized pan with 1 tablespoon of heat resistant oil). Finely chop the carrots, onions, garlic and zucchini. After 3-4 minutes, add the remaining vegetables and stir-fry them for 5 minutes.
- In the meantime, prepare the meatballs: finely mince the onion and garlic and mix it with the minced beef. Add 1 egg, the flour (just keep 1 tablespoon of flour aside to help to bind the sauce), mustard and season with salt & pepper. Set aside.
- Add a tablespoon of flour to the sauce as well as the tomato paste and quickly fry for ½ - 1 minute (don’t burn it). Add the water and the canned tomatoes and stir well. Let it all simmer for 10 minutes and season to your liking.
- In the meantime, preheat the oven to 180 degree C.
- Put your dish together: using a medium sized oven form, start by adding the sauce to it. Then form the meatballs and let them “sink” into the sauce, so that they’re covered a bit, but not entirely (that way, they’ll get crispy while baking).
- Bake them in the pre-heated oven for 25 minutes.
- In the meantime, boil water and cook your preferred gluten-free, whole wheat or protein pasta (like Tolerant).
Just before serving, wash and chop the fresh herbs and mix them with 3 tablespoons of olive oil. It’s a great oil dip for any (healthy) bread on the table or to sprinkle it over the final dish. Super delicious.