Meatballs alla scrumptious!
One of my favourite meals in the whole world is my mom’s pasta with meatballs! I am Italian, so this meal is life for me. As cliché as it sounds, and everyone says it about their own, but my mom does make it best – hands down! That’s excluding my recipe, which is slightly different so it doesn’t count. Her meatballs are all about absolute comfort and flavour… it just makes you happy from the inside out!
We usually eat them with pasta, except the one time we had them on warm buns before going to a rugby match, and man were they AMAZING! Moving out meant I didn’t have them often, so I had to make them for myself. Every time I do, I am reminded of home and of my mom, and it means the world to me. I am convinced emotions make a dish taste even better, so you can imagine how great this dish is for me.
…is an adaption of my mom’s meatball recipe. Stewart and I try our best to live a carb- and sugar-free lifestyle, but with my addiction to baked goods and the fact that we are in love with Italian food, sometimes it is quite difficult. But we try our best. Another factor is me recently being diagnosed with Endometriosis. Having this condition means gluten, sugar, and dairy are a no-no. Again, I try but… well, you know how it goes.
That being said, I try to take amazing dishes (mostly ones my mom makes) and de-carb/sugar/dairy them. Hence these babies were created. Just as good as the normal version with breadcrumbs, they will leave you feeling like you are sitting in an Italian restaurant and wanting more.
Serve them with Spaghetti (any pasta really), rice or Polenta – they are delicious no matter what!
Gabi's Yummy Italian Meatballs (Gluten Free)
- 500 g Beef Mince
- 1 cup Grated Mozzarella Cheese
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Garlic Clove Minced
- 1/4 cup Finely Chopped Rosemary
- 1 Egg
- 1 Tbls Olive Oil
- 2 tins Peeled Italian Tomatoes Blitzed
- 1/2 tsp Cayenne Pepper
- 1 tsp Honey
Salt to taste
Pasta/Polenta/Veg Spaghetti - whatever you would like to serve the meatballs with
First, we make the meatballs - Mix together the mince, garlic, rosemary, cheese, egg, paprika, salt and pepper with your hands. This is the best way to make sure all the ingredients are squished together and combined.
Once mixed well, start rolling the meatballs, slightly larger than a Ping-Pong ball. It should make about 10 meatballs. You can cook these straight away or refrigerate if you have made them for dinner
*Keep in mind the mixture will be moister than normal meatballs, this is normal because we have not added any breadcrumbs. But fear not, they are fine.
Just before you start cooking, prepare the tomatoes. Blitz the tinned tomatoes in a bowl until smooth. Add in the cayenne pepper and mix together.
To cook the meatballs and start the sauce, heat up the olive oil in a medium-size pot on the medium heat.
When the oil is hot, start placing the meatballs into the pot – you should hear a slight sizzle.
When you see colour developing around the bottom of the meatballs, gently turn the meatballs over with 2 spoons
*The meatballs may stick a bit. You could fry them in a nonstick pan, and then transfer them into a pot once they have been browned. Make sure you add all the juices to the pot as well!.
Once the colour starts to develop on the other side of the meatballs, add the tomatoes. The meatballs may still be pink in the middle and outside, but that is fine, they will cook in the sauce.
Once the sauce starts to boil, swirl the pot a bit so that the meatballs move slightly and do not stick. Let the sauce boil on a medium heat for 10 min, swirling the pot every now and then.
Once the 10 mins are up, reduce the heat so that the sauce simmers and leave to cook for an about 2 hours – the longer the sauce cooks, the better the flavour. Swirl the pot every now and then, and taste for seasoning
When you are ready to eat, and your choice of pasta/polenta/rice is ready (I made some yummy cheesy grilled polenta this time), serve the meatballs and Enjoy 🙂