I'm not Italian so I'm not the best person to judge :) but these gluten-free, dairy-free meatballs are delicious! They're easy to make too. Enjoy them with zucchini noodles or your favourite type of pasta.
Keyword Dairy-Free, Gluten Free
Author Adri Fonseca | Health Coach
500grbeef mince(lean, grass-fed)
1large white or brown onion(finely diced)
4garlic cloves(minced or finely chopped)
Asmall handful of fresh coriander(chopped)
A small handful of fresh basil(chopped)
2celery sticks(very finely sliced)
2400gr cans of chopped tomatoes
Pink Himalayan salt and freshly ground black pepper
Add the mince, eggs, coriander, paprika, half the onion, and half the garlic to a large bowl. Combine with your hands and season with salt and pepper.
Roll the mixture into your favourite sized meatballs and set aside in the fridge.
Heat the avocado oil over medium heat in an oven-safe pan. Add the rest of the onion, the rest of the garlic, and the celery, and saute with a pinch of salt for 5 minutes. Then add the rosemary and continue to cook, stirring, for 1 minute. Add the chopped tomatoes, and season with salt and pepper. Lower the heat and simmer for 15 minutes.
Take the meatballs out of the fridge. Add them to the pan with the sauce. Stir the meatballs through the sauce. Bake in the oven for 20 minutes.
Serve with zucchini noodles or your favourite type of pasta. Enjoy!
I like to bake these meatballs in an oven-safe pan but alternatively, you can bake them in a roasting tin.