Gluten Free Italian Polpette (Meatballs!) Recipe
Posted , in Dinner
Italian polpette sounds impressive, and it is! But really, they’re just meatballs that the whole family can enjoy with gluten free pasta, gluten free submarine rolls or with fluffy rice. You could even make polpettine (even smaller meatballs) if you’re holding a party, just serve them on cocktail sticks, they make a brilliant snack!
- 400g lean minced beef steak
- 4 teaspoons gluten free basil pesto
- 1 X 400g tin of plum tomatoes, chopped
- Ball of gluten free mozzarella, grated (don't forget to grate your own as pre-grated can often be coated in flour)
- 1 clove garlic, minced
- Chilli flakes (optional)
Top tip: The pesto helps to bind the mince together, in the same way bread crumbs or crackers would.
WHAT YOU NEED TO DO
1. Wash your hands, you’re going to need them! Tip the mince into a large bowl and add in the salt, pepper, and the pesto, before using your hands to mix it all together.
2. Make sure it’s all combined together well then split into 16 meatballs (which is about how many this amount of mince will make). It helps if you wet your hands when doing this so the mixture doesn’t stick!
3. Heat a large frying pan with a drizzle of olive oil. Add the garlic then the meatballs, turning them to make sure they’re brown all over. Let the meatballs get some colour on them, so when they’re golden and the edges are slightly crispy, pour in the tin of tomatoes and a splash of water, stir well.
4. Bring the pan to the boil, shake the grated mozzarella over the tops of the meatballs and add in the chilli (if you’re using it). Cover with a lid for 5 minutes to allow the cheese to melt.
5. Once the mixture is boiling, reduce the heat and allow the sauce to thicken up for a few more minutes. Taste the sauce for seasoning, and add more salt and pepper if you require.
6. Serve the meatballs with gluten free pasta, gluten free submarine rolls or on cocktail sticks as a snack!