Ingredients for approximately 16 meatballs:
- 500 g 5% fat mincemeat
- 2 eggs
- 60 g grated Parmesan cheese
- 40 g gluten-free breadcrumbs (or regular breadcrumbs)
- 1/2 garlic clove, finely chopped
- Parsley
- 2 generous pinches of salt
- 1/2 glass warm water
Method:
- Mix Ingredients:
- Put all ingredients in a large bowl and mix well.
- Add the warm water slowly, mixing continuously until you get a smooth consistency.
- Let the mixture rest.
- Prepare the Tomato Sauce:
- In a large pan, add 1 tablespoon of olive oil and a small chopped onion.
- Add the tomato sauce and 1/2 glass of water.
- Season with salt to taste.
- Adjust Meatball Mixture:
- Mix the meatball mixture again. If it feels less smooth than before, add more water and mix again.
- Form and Cook Meatballs:
- Prepare the meatballs and add them directly to the tomato sauce.
- Once all meatballs are in the sauce, stir them gently and cover the pan with a lid, leaving it slightly uncovered.
- Cook for about 30 minutes on low heat, checking often to ensure the sauce does not become too thick (add more water if necessary).
- Serve:
- Place the meatballs in a bowl and the sauce in another bowl.
- Prepare Pasta:
- Cook the pasta al dente according to the instructions on the box.
- Drain the pasta and mix it with the tomato sauce.
Serving Suggestions:
- You can have the meatballs with the pasta, afterward, or as a side dish with vegetables.
- For a gluten-free version, use gluten-free pasta.
Enjoy ❣️