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Spaghetti with meatballs

Top this supper favourite with basil or a little chopped flat-leaf parsley, if you like. Leave out the Parmesan or use 15g dairy-free cheese if you are also avoiding dairy.

Preparation time: 10 minutes
Cooking time: 30 minutes - Serves 4

  • Gluten free
  • Egg free

Ingredients

2 tbsp olive oil
2 x 400g tins chopped tomatoes
1 tbsp aged balsamic vinegar
300g gluten-free spaghetti

FOR THE MEATBALLS:
250g beef mince
250g pork mince
1 tsp finely chopped rosemary
Zest of 1 small lemon
1 clove garlic, grated
25g finely grated Parmesan

NUTRITIONAL INFO

Per Serving

Kcals 611

Fat(g) 25

Sat fat(g) 9

Carbs(g) 60

Sugar(g) 8.5

Protein(g) 38

Fibre(g) 5

Salt(g) 0.6

Method

1. Put all the ingredients for the meatballs in a bowl and mash together with a fork. Season lightly and then shape into 24 balls.


2. Heat a little olive oil in a large lidded pan, add the meatballs and fry gently for about 10 minutes, turning often, until golden all over.


3. Add the chopped tomatoes, cover and simmer on a low heat for 15 minutes. Remove the lid and simmer for a further 5 minutes then stir in the balsamic vinegar and season to taste.


4. Meanwhile, cook the pasta according to pack instructions. Drain and divide among 4 pasta bowls, then top with the meatball sauce.


 

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Preparation time: 10 minutes
Cooking time: 30 minutes - Serves 4

  • Gluten free
  • Egg free

Ingredients

2 tbsp olive oil
2 x 400g tins chopped tomatoes
1 tbsp aged balsamic vinegar
300g gluten-free spaghetti

FOR THE MEATBALLS:
250g beef mince
250g pork mince
1 tsp finely chopped rosemary
Zest of 1 small lemon
1 clove garlic, grated
25g finely grated Parmesan

NUTRITIONAL INFO

Per Serving

Kcals 611

Fat(g) 25

Sat fat(g) 9

Carbs(g) 60

Sugar(g) 8.5

Protein(g) 38

Fibre(g) 5

Salt(g) 0.6