SPaghetti meatballs
Method
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Chop the onion and cook in some oil until soft. Dice two garlic cloves, add these to the pan with the tomatoes and season with salt and pepper.
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Cook for 30 minutes then purée with a stick blender.
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Place the pine nuts on an oven proof tray and toast in a hot oven for about 4 minutes.
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Put the pine nuts, flour, xanthan, rosemary and sage into a blender, season with salt and pepper and pulse roughly.
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Finely chop the chilli and remaining garlic. Add these to the blender with the drained beans and pulse roughly.
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Shape into 12 balls and shallow or deep fry them in hot oil until brown all over.
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Bring a large pan of salted water to a rapid boil and cook the pasta as per instructions on the back of the packet.
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Drain the pasta and serve with the meatballs and sauce.
Ingredients
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2 onions, chopped
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4 garlic cloves, chopped
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800g tomatoes (tinned or fresh)
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100g pine nuts
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2 tbsp Freee Chickpea Flour
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2 tbsp Freee Xanthan Gum
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1 tsp rosemary, dried
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1 tsp sage, dried
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¼ tsp salt
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¼ tsp pepper
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2 fresh chillies
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400g cooked kidney beans
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olive oil
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salt and pepper