HEARTY HOMEMADE MEATBALLS IN SAUCE
You probably realised by now that I love healthy, quick and easy comfort food and I think this is the perfect example. Once you make this once, you realise how quick and easy it is that you'll be making it every week. You'll also see that I don't fry my meatballs but I bake them (that's the healthy part) which makes it a great meal for not only the kids but for us adults watching our cholesterol ;-)
Now saying all that, I don't think I've met someone that doesn't like meatballs in home made sauce. It brings up all those childhood memories of sitting at the dinner table and enjoying it with a big serving of pasta! What a great feeling it was to have a big slurp of pasta and have the last big slap against your chin leaving the sauce dripping down into the bowl beneath. Hahaha Now you can definitely serve this with a delicious gluten free pasta but the traditional Greek meatball in sauce is served on a bed of rice. Just as delicious but not as messy...LOL
Hope you give them a try, Enjoy x
Preparation: 20 minutes
Cooking: 40 minutes
1kg beef mince (for Vegan version use Vegan mince)
1 large onion finely diced
1 tomatoes, peeled, seeds removed, finely diced
1 cup parsley, finely chopped
3 garlic cloves, crushed
3/4 cup GLUTEN FREE breadcrumbs
1 tsp dried thyme
1 tsp dried oregano
1 egg whisked or egg substitute
2 tbs water
sea salt, ground pepper
2 cups tomatoes, peeled, seeds removed and crushed OR 2 cans organic crushed tomatoes
1 tbs tomato paste
1 cup water
1 large onion, finely chopped
3 garlic cloves, crushed
3 tbs extra virgin olive oil
1/2 tsp ground cinnamon
sea salt and freshly ground pepper
Using your hands, combine all meatball ingredients and place in fridge for 15 minutes to set.
Preheat oven at 200C fan forced.
Take meatball mixture and form into 18 meatballs (approx 6cm in diameter).
Place meatball on a tray lined with baking paper. Generously spray each meatball with extra virgin olive oil spray and bake in a preheated oven for 15 minutes.
Prepare Sauce by adding olive oil, onion and garlic to deep, wide based pot and lightly fry until golden. Add tomato paste, fresh tomatoes, water, cinnamon and seasoning and bring to boil. Reduce heat and simmer for 10 minutes.
Add meatballs to sauce and over a low heat allow them to simmer for a further 10 minutes.
Serve on a bed of boiled rice, quinoa or serve as an appetiser on their own with a sprinkling of grated mizithra or parmesan.