Meatballs and spaghetti are a firm family favourite. It’s easy to make the meatballs and sauce gluten free and as I am the only coeliac in my house, I just use two separate pots for the spaghetti. Always be careful not to cross contaminate your gluten free spaghetti. I keep utensils apart and obviously drain your gluten free spaghetti first so the colander isn’t contaminated. This recipe takes around 20 minutes to prepare and 45 minutes to cook. Can easily be done the day before. I sometimes buy a packet of lamb mince and mix it through the beef and this keeps the meatballs softer.
Ingredients – Serves 4
- 1 packet of mince
- gluten free thyme, oregano and basil. Goodalls herbs are GF
- 1-2 cloves of garlic – or to taste
- 1.5 table spoons of tomato concentrate
- 1 Pepper
- 2 stalks of celery (optional)
- 1 bay leaf
- 1 tin of chopped tomatoes
- 350 ml of beef or veg stock – I use Knorr gluten free stock pots.
- Spaghetti – 100g per person.
In a mixing bowl add the herbs, with a pinch salt and pepper to the mince. Mix this through and then start making the meatballs. I do this by hand. Fry the meatballs in a medium to hot pan with some oil. Once they are on the pan, don’t move them until they have browned on one side and they won’t stick to the pan then.
Once they have browned, remove them from the pan. Add your chopped celery, peppers, tomato concentrate, garlic and fry off until they are starting to soften.
Add the meatballs back into the pan along with the Tinned tomatoes and stock. Cook with the lid on until the sauce has thickened. Cook the spaghetti and serve.
I used Lidl own brand Spaghetti.
I was also so hungry, I forgot to take a picture of my served dish. Next time!