Spicy Meatballs

INGREDIENTS, (SERVES 4)

520g, (2 jars) Slightly Different Arrabbiata Sauce, (use our Tomato & Basil or Bolognese for a less spicy sauce)

300g Gluten free Low FODMAP pasta

TO MAKE THE MEATBALLS

400g Minced beef

50g Gluten Free Low FODMAP breadcrumbs, (we used dried breadcrumbs)

75g Water to soak the breadcrumbs

40g Grated cheddar cheese

1 Egg

1g Chives

1g Asafoetida

1g Chilli powder, (leave out the chilli for a less spicy meal), (check for no onion or garlic)

0.3g Black pepper

1g Salt

5g Italian mixed herbs, (check for garlic and onion)

2-3 Tbsp Infused olive oil for frying

GARNISH

25g Cheddar cheese

Fresh Parsley

METHOD

Pre heat the oven on 180oC/350oF

Soak the breadcrumbs in water and mix with a fork until softened, (squeeze the water out if any) and transfer the soaked breadcrumbs to a blender

Add all the meatball ingredients and blend until the ingredients are mixed well

Divide the mixture into even sized balls, (makes about 28 balls)

Heat a tbsp of garlic infused oil in a frying pan and fry all sides of the meatballs until darkened and crispy on the outside but not cooked through, turning with tongs, (this may have to be done in two batches, use a tbsp oil for each batch)

Once crisp on the outside place the meatballs in an oven proof dish

Pour the Slightly Different sauce over the meatballs and cook in the over for 15 minutes 

Remove from the oven and stir the sauce, (add water to dilute if needed)

Return to the oven for a further 20 minutes

Whilst the meatballs are still cooking, bring a large saucepan of water to the boil. Add the pasta and 1 tbsp garlic infused oil, (this stops the pasta from sticking together)

(See pasta packet for cooking instructions)

Once the meatballs are cooked serve over the cooked pasta and garnish with cheddar cheese and fresh parsley (if required)