Beef Meatballs + Tomato Sauce

Method

1. 1

   Measure the Ingredients:

   • ✦750 g 20% beef mince
   • ✦1 Large egg
   • ✦50 g Rice/corn-based gluten-free breadcrumbs, with no pulse flour or inulin
   • ✦15 g Rice flour
   • ✦1.5 tsp Dried oregano
   • ✦1.5 tsp Dried parsley
   • ✦1.5 tsp Smoked paprika
   • ✦1.5 tsp Salt
   • ✦¾ tsp Black pepper
   • ✦1–2 tsp optional, for the mix Garlic-infused oil, with no garlic solids
   • ✦300 g Passata
   • ✦1 tin Chopped tomatoes
   • ✦1 tbsp, for the sauce Garlic-infused oil, with no garlic solids
   • ✦1.5 tsp, for the sauce Dried oregano
   • ✦1 tsp Dried basil
   • ✦½ tsp, for the sauce Dried parsley
   • ✦1 tsp, for the sauce Paprika
   • ✦1 tsp Sugar
   • ✦¾ tsp, for the sauce Salt
   • ✦To taste Black pepper
   • ✦1–2 tsp optional Balsamic/red wine vinegar
2. 2

   Prepare:

   • ✦Mix mince, egg, breadcrumbs, rice flour, oregano, parsley, smoked paprika, salt and pepper
   • ✦Roll into meatballs
   • ✦Chill 15-30 mins if possible
3. 3

   Cook:

   • ✦Brown meatballs in batches 6-8 mins
   • ✦Drain excess fat from the pan
   • ✦Add garlic-infused oil, oregano, basil, parsley and paprika for 30 secs
4. 4

   Combine:

   • ✦Add passata, chopped tomatoes, sugar, salt and pepper
   • ✦Simmer sauce 10 mins
   • ✦Add meatballs back in
5. 5

   Finish:

   • ✦Simmer gently 15-20 mins until cooked through
   • ✦Add vinegar at the end if the sauce tastes too sweet or flat
   • ✦Before serving, check poultry, sausages and minced-meat dishes are cooked through and reach 75 °C at the centre