Delicious Gluten Free Meatballs in Marinara Sauce with a hint of oregano! Perfect meal when you crave something comforting! To maximise the veg, swap half of the pasta of courgetti (zoodles)
Author: Nutritionist meets Chef
Handful of fresh oregano1/4 cup unpacked
salt & pepper to taste
30g/ 1/3 cup gluten free oats(if needed)
100ml1/3 cup + 1.5 tbsp milk
Handful of fresh oreganoabout 1/4 cup unpacked
Start with making the marinara sauce by finely chopping the onion and garlic. Gently sauté the onion in the olive oil for 5 minutes. Add the garlic and sauté for another 5-10 minutes or until the onion is translucent and fragrant.
Add the tomato paste and fry it of for a minute or two. Add the tinned tomatoes, oregano, bay leaves sugar and salt and pepper and cook on low heat. Whilst the marinara sauce is cooking, start with the meatballs. If the sauce gets too thick, add a little bit of water. Taste the sauce before adding the meatballs to taste if it need more sugar, salt or maybe even a dash of vinegar.
Finely chop the onion and fry in a little bit of oil until soft. Set aside.
Combine oats and potato starch in a bowl. Add milk and whisk. Leave for 10 minutes so the oats and starch can absorb the liquid.
Combine mince, fried onions, oats mixture, oregano, thyme, salt and pepper until well incorporated. Make one test meatball to make sure that there's enough seasoning.
Once you're happy with the seasoning, roll the balls. If the mince is sticky, put a little bit of oil on your hands when you roll them*
Heat a large frying pan on medium eat and add a little bit of olive oil. Cook until browned and cooked through. Add the meatballs to the marinara sauce.
Serve with pasta of your choice.
*I roll my meatballs with lightly (emphasis on lightly) oiled hands instead of with cold water as it yield in juicier meatballs. *GF? Use GF oats and GF pasta