Italian Meatballs and Spaghetti

Ingredients:

Meatballs

250g veal mince

250g pork mince

1 medium sebago potato, peeled and very finely grated with moisture squeezed out

2 garlic cloves, crushed

1 egg

1/4 cup fresh parsley, finely chopped

2 tbsp fresh sage leaves, finely chopped

Generous pinch of sea salt flakes and cracked pepper

Sauce

1 tbsp extra virgin olive oil

1 brown onion, diced

400g passata

1/2 cup red wine

1/4 cup water

1/4 cup fresh basil leaves, chopped

Pinch of freshly grated nutmeg

Gluten Free Spaghetti

Grated parmigiano reggiano, to serve

Method:

Place all ingredients for meatballs in a bowl and mix well by hand to combine. Refrigerate mixture for 30 min to firm up and then roll into about 16 meatballs.

Add a tablespoon of olive oil to a large sauté pan on medium-high heat. Sear meatballs for a few minutes by continuously rotating them in pan until golden. Remove meatballs from pan and set aside.

For the sauce, add olive oil to the pan and sauté the onion for a few minutes. Scrape the bottom of the pan to capture all the caramelised bits from the meatballs. Add remaining sauce ingredients to pan and stir to combine. Season with some extra salt and pepper.

Return meatballs to the pan and simmer for 20 minutes with lid on to thicken sauce and cook meatballs through.

Cook spaghetti in a large pot of salted boiling water for 8 minutes. Drain and return to pot with a drizzle of olive oil. Serve with meatballs sprinkled with cheese.