Grated potato subs in for breadcrumbs in this meatball recipe and ensures they retain a nice tender texture.
- olive oil, for pan-frying
- 350 g gluten-free spaghetti
- Grated Parmigiano Reggiano, to serve
- 250 g veal mince
- 250 g pork mince
- 1 Sebago potato, peeled and very finely grated with moisture squeezed out
- 2 garlic cloves, crushed
- 1 egg
- ¼ cup finely chopped parsley, plus extra to serve
- 2 tbsp finely chopped sage leaves
- sea salt flakes and freshly ground black pepper, to taste
- 1 tbsp extra virgin olive oil, plus extra, for drizzling
- 1 brown onion, finely diced
- 400 g passata
- 125 ml (½ cup) red wine
- ¼ cup chopped basil leaves
- Pinch of freshly grated nutmeg
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. For the meatballs, place all the ingredients in a bowl and mix well by hand to combine. Refrigerate the mixture for 30 minutes to firm up, then roll into about 16 meatballs.
2. Heat a good drizzle of oil in a large, heavy-based frying pan over medium-high heat. Cook the meatballs for a few minutes, continuously turning them in the pan until golden. Remove from the pan and set aside.
3. For the sauce, add the olive oil to the pan and cook the onion for 3-4 few minutes over medium heat, scraping the bottom of the pan to capture all the caramelised bits from the meatballs. Add the remaining sauce ingredients and 60 ml (¼ cup) water and stir to combine. Season to taste, then reduce the heat to low, cover and simmer for 20 minutes or until the sauce has thickened and the meatballs are cooked through.
4. Cook the spaghetti in a large saucepan of boiling salted water according to manufacturer’s instructions. Drain and return to the pan with a drizzle of olive oil.
Divide the spaghetti between bowls, top with the meatballs and sauce, then scatter with parmesan and a little extra chopped parsley.
Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.