INGREDIENTS

Meatballs

500g lean beef mince

1/3 cup almond meal

1 brown onion, coarsely grated

2 garlic cloves, finely grated

1 egg, lightly whisked

2 tbsp finely chopped fresh parsley, plus extra to serve

2 tbsp finely chopped fresh basil leaves, plus extra, shredded, to serve

1 tbsp olive oil

Tomato and Rosemary Sauce

2 tbsp extra virgin olive oil

1 brown onion coarsely chopped

2 garlic cloves finely chopped

1/4 cup red wine, optional

700g bottle tomato passata

1 tbsp finely chopped fresh rosemary

1 tsp balsamic vinegar

Cooked gluten free spaghetti, to serve

METHOD

Meatballs

Combine the mince, almond meal, onion, garlic, egg and herbs in a large bowl. Season with sea salt flakes and cracked black pepper. Use your hands to knead the mixture until well combined. Roll level tablespoonfuls of the mixture into balls. Transfer to a tray cover and place in the fridge for 30 minutes to firm.

Tomato and Rosemary Sauce

Heat the oil in a large high-sided frying pan over medium heat. Add the onion and cook, stirring often, for 5 minutes or until softened. Add the garlic and cook, stirring for 1 minute until aromatic. Add the wine, if using, and allow to simmer for 2 minutes. Add the passata, rosemary and half a cup of water.

Simmer for 20 minutes or until reduced slightly. Stir in the balsamic and season with sea salt flakes and cracked black pepper. 

Heat a large non-stick frying pan over medium-high heat. Add the oil and swirl to coat to base of the pan. Add the meatballs and cook for 3 minutes or until the bases have started to firm, turn the meatballs. Continue cooking the meatballs, for 10 minutes, turning occasionally until golden and cooked through. Transfer the meatballs to the sauce and simmer for 2-3 minutes.

Toss the meatballs and sauce through the cooked spaghetti and served with extra parsley and basil.