Meatball and vegetable pasta

This pasta dish wheat free, gluten free, egg free, yeast free, garlic free and dairy free

I was at a lost momentarily about how I can bind the meatballs without using breadcrumbs and eggs. So I thought I will try rice flour and corn flour and it works. The meatballs did not fall apart while frying.

A -Meatball

450g (1lb) minced beef

½ onion, finely chopped

½ tsp ground black pepper

1 ½ tsp ground cumin

2 tsp ground coriander

1 tsp ground ginger

1 small chilli, seeded and chopped

1 tsp salt

Olive oil

B - Pasta sauce

1 onion chopped finely

2 tsp basil leaves, fresh or dried

2 tsp oregano leaves, fresh or dried

Olive oil

1 tinned plum tomato

2 tbsp tomato puree, double concentrate

1 tsp sugar

Salt and pepper to taste

C - Vegetable pasta

250g pasta (made from rice and vegetables) I use Ogran vegetable pasta

1 tsp salt

Water

Prepare A – Meatballs

Place minced beef in a large bowl, add chopped onion, cumin powder, coriander powder, salt, pepper, ginger, chilli, rice flour and corn flour.

Mix the ingredients together using your hand or a wooden spoon. Leave mixture aside to rest for 5 minutes.

Heat oil in a heavy pan; shape the mixture into balls with your finger and shallow fry a few at a time.

Fry for about 5 minutes or when the meatball is browned all over.

Drained cooked meatball on a plate lined with kitchen towel.

Prepare B – Pasta Sauce

Heat olive oil in a pan. Fry chopped onion gently till it turned golden

Add basil and oregano and fry for another 2 minutes

Add tinned tomato and tomato puree

Season sauce with salt, pepper and sugar

Cover pan with lid and let sauce simmer for 5 minutes

Add cooked meatballs to the sauce and simmer for another 5 minutes

Prepare C – Vegetable pasta

Boil water for pasta

Add vegetable pasta when the water starts to boil

Add salt to taste

After 5 minutes, test if pasta is cooked

Drained cooked pasta on to a colander

Serve pasta with meatball on a plate garnished with a few sprig of coriander or basil leaves