Pasta with Meatball

Gluten Free Pasta with Meatball (4 servings)

Gluten Free Pasta with Meatball

450g / 1 lb lean minced pork
1 leek, finely chopped
115 g / 4 oz mushrooms, finely chopped
15 ml / 1 tbsp chopped fresh thyme
15 ml / 1 tbsp tomato puree
1 egg, beaten
30 ml/ 2 tbsp potato flour
15 ml / 1 tbsp sunflower oil
350 - 500g / 12 oz / 1 1/4 lb gluten free pasta
fresh thyme sprig, to garnish.

For the tomato sauce

1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 garlic clove, crushed
675g/ 1 1/2 lb ripe tomatoes, skinned, seeded and chopped
150 ml / 1/4 pint / 2/3 cup dry white wine
150 ml / 1/4 pint / 2/3 cup well flavor vegetable stock
15 ml / 1 tbsp tomato puree
15 ml / 1 tbsp chopped fresh basil
salt and ground black pepper

Gluten Free Pasta with Meatball Nutritional Information (Per Portion

Energy          - 504 Kcals/2113 kJ
Fat, Total      - 8.8 g
saturated fat   - 2.2g
Protein           - 26.5
Carbohydrate - 76.4 g
Fiber              - 2.5

Pasta with Meatball reparation Method

1. Preheat the oven to 180 degree C / 350 degree F / Gas 4. To make the meatballs, put the pork, leek, mushrooms, chopped thyme, tomato puree, egg and potato flour in a bowl and stir together until thoroughly mixed. Shape into small ball and place on a plate, cover and chill while making the tomato sauce.

2. Place all the sauce ingredients in a small saucepan, season to taste then bring to the boil. Boil, uncovered for 10 minutes until thickened.

3. Heat the oil in a frying pad, add the meatballs and cook in batches until lightly browned. Place them in a shallow, ovenproof dish and pour the tomato sauce over. Cover and bake for about 1 hour until cooked thoroughly.

4. Meanwhile cook the pasta in a pan of lightly salted, boiling water for 8 - 12 minutes, or according to the packet instruction until al dente. Rinse under boiling water and then drain.

5. Spoon the cooked pasta into a warm bowls, spoon the meatball and sauce over the top and serve garnished with fresh thyme sprigs.

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