Often meatballs are put into the too hard basket but they are well worth the effort and make a lovely change up from Bolognese. We’ve used a mixture of pork and veal mince but you could add in some beef mince as well if you’d like. The option is yours.
To make the meatballs combine all ingredients into a large bowl. Use your hands to gently mix the ingredients together before forming it into balls. If you find the mixture is too wet add a little sourdough breadcrumbs.
Heat a frypan over medium high heat. Add half the olive oil and gently fry the meatballs for 4 minutes on each side until starting to cook through. Remove and set aside on a warmed plate.
Add remaining olive oil, onion and garlic and sauté for 5 minutes, or until softened.
Stir through the tomato passata and white wine and bring to a simmer. Gently place the meatballs into the sauce, gently spooning the sauce over them. Bring back to a simmer; cover and allow to simmer gently for 15 minutes, or until the meatballs are cooked through. Gently stir through the basil.
Cook pasta as per packet or alternatively lightly sauté your vegetable noodles in ½ tablespoon coconut oil.
Serve the meatballs over the pasta/vegetable noodle and top with quality parmesan cheese if desired.