Beef Meatballs & Gluten Free Penne Pasta

by SuperValu

Parmesan cheese adds a lovely depth of flavour to this recipe, as all dairy cheeses are gluten free be sure to use unprocessed cheese, therefore use freshly grated parmesan.

4 people 40 minutes 40 minutes

Ingredients

1 - Fresh Egg
400 g Gluten Free Penne Pasta *
2 tbsp Parmesan Cheese grated (optional)
0 - Red Onion finely chopped
1 pinch SuperValu Chilli Flakes *
100 ml SuperValu Cream
3 tbsp SuperValu Fresh Parsley Flat Leaf
2 cloves SuperValu Garlic chopped
3 tbsp SuperValu Olive Oil
500 g SuperValu Quality Irish Round Steak Mince

Sauce

0 - Red Onion finely chopped
60 ml Red Wine
2 tbsp SuperValu Fresh Basil
1 tbsp SuperValu Olive Oil
2 tbsp SuperValu Oregano chopped
0 - SuperValu Salt
400 g SuperValu Tomato Passata *

Method

In a large bowl, combine the red onion, garlic, chilli flakes, flat parsley, minced beef and egg.
Taking a walnut size piece of beef, mould the meatballs into small balls using your hands and place onto the baking tray (it should make about 12 – 15 balls).
Cover with cling film and store in the fridge for 20 minutes.
In a large pan, over a medium heat, drizzle some olive oil.
Place the meatballs onto the pan and fry for approximately 6 – 8 minutes until the meatballs are browned and sealed all over.
When cooked, remove from the pan using a slotted spoon and place into a bowl and keep warm.
Using the same pan, add the second half red onion, and cook for 3 – 4 minutes until softened.
Pour in the wine, tomato passata, oregano, and seasoning and bring to a gentle simmer for 4 -5 minutes.
Add the meatballs at this stage and cook on a low heat for another 10 -15 minutes.
Add some water to the sauce if required.
In the meantime, cook the pasta in a large pot of boiling water as per pack instruction.
Just before serving add a drizzle of cream, check the seasoning and serve immediately on top of the pasta.
Sprinkle with parmesan.