Baked Meatballs
Description
A simple recipe that’s great for getting the kids involved!
That’s right, save even more time (potentially) by getting the kids to help out by rolling the meatballs ready for the sauce!
It’s an easy recipe to make, and instead of dicing up the vegies we simply chucked them in the food processor and then mixed everything together. What’s more is the whole recipe is made using the usual gluten free pantry staples!
Enjoy!
Ingredients
| 500gm lean beef mince |
| 1 small onion |
| 1 small carrot |
| 1 stalk of celery |
| 1 tsp. dry basil |
| 1 tsp. dry oregano |
| 1 tsp. salt & pepper |
| 1 c. gluten free breadcrumbs |
| 1 egg |
| 3 c. ready-made passata |
| 1 c. liquid beef stock |
| 1 c. gluten free penne pasta |
Directions
- 1
- To make the meatballs place the carrot, onion and celery in a food processor and pulse until the vegetables are almost minced. In a large bowl combine the vegetables, breadcrumbs, herbs, salt, pepper, mince and egg well. Roll into meatballs.
- 2
- Add the passata and beef stock to a large pot and bring to a simmer.
- 3
- Add the meatballs and toss through the sauce.
- 4
- Add the penne pasta and toss through the mixture.
- 5
- Transfer to a large casserole dish and bake in a preheated oven for 40-45 minutes for the meatballs and pasta to cook through.
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