Grated potato subs in for breadcrumbs in this meatball recipe and ensures they retain a nice tender texture.
Ingredients
- olive oil, for pan-frying
- 350 ggluten-free spaghetti
- Grated Parmigiano Reggiano, to serve
Meatballs
- 250 gveal mince
- 250 gpork mince
- 1Sebago potato, peeled and very finely grated with moisture squeezed out
- 2garlic cloves, crushed
- 1egg
- ¼ cupfinely chopped parsley, plus extra to serve
- 2 tbspfinely chopped sage leaves
- sea salt flakes and freshly ground black pepper, to taste
Sauce
- 1 tbspextra virgin olive oil, plus extra, for drizzling
- 1brown onion, finely diced
- 400 gpassata
- 125 ml(½ cup) red wine
- ¼ cupchopped basil leaves
- Pinch of freshly grated nutmeg
