Meatballs in a tomato sauce.
|1 tbsp||canola oil||15 mL|
|1 1/2 slice||gluten-free bread, stale or day-old|
|2 cups||My Mother's Tomato Sauce||500 mL|
|40 g||mortadella sausage, or ham, finely chopped|
|1 tbsp||marjoram, fresh, finely chopped||7 g|
|1||eggs size large|
|400 g||ground beef, extra-lean|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
|3 tbsp||gluten-free crumbs||24 g|
|280 g||gluten free/wheat free fettuccine|
|2 tsp||extra virgin olive oil||10 mL|
- Preheat the oven to 205°C/400°F and lightly grease a baking dish with the canola oil.
- Put the bread slices in a small bowl then cover them with water (you may need to put a weight on top to submerge the slices). Let soak 20-30 min.
- Meanwhile, warm up the tomato sauce in a large pan over low heat.
- Drain the bread well in a sieve, then squeeze it to remove most of the liquid. Finely chop the bread then add it to a bowl. Finely chop the mortadella (or ham) and marjoram, then add them to the bowl. Add the egg and ground beef, followed by salt and pepper to taste.
- Using your hands, blend the mixture together until it is just combined well (do not overmix). Form the mixture into small balls (about the size of golf balls), then flatten them slightly and coat them with the bread crumbs. Plan on about 3-4 meatballs per serving.
- Transfer the meatballs to the previously oiled dish, then cook in the middle of the oven 12-15 min until they are golden-brown, turning them once.
- Transfer the meatballs to the pan with the tomato sauce then continue to cook 15-20 min over medium-low heat, turning them once.
- Meanwhile, Cook the pasta.
- Put the drained fettuccine immediately back in the pasta cooking pot with the extra virgin olive oil. Mix well then serve with the meatballs and sauce.
Nutrition Facts Table
per 1 serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||serving|
|Grain Products :||2 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Manganese, Pantothenic Acid, Vitamin C, Vitamin D
- Good source of :
- Fibre, Folacin, Magnesium, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E
- Excellent source of :
- Iron, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin K, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||3|