Dive into these succulent beef meatballs, lovingly simmered in a rich, nutty sauce. A wholesome and hearty dish that's packed with natural goodness and flavour!
gluten-free
tinned crushed
Peel and finely chop the onion and garlic. Finely chop the fresh parsley. Measure out the spices and nuts.
In a large bowl, combine the beef mince, egg, gluten-free breadcrumbs, half of the chopped onion, salt, and black pepper. Mix well until everything is thoroughly combined. Form the mixture into small meatballs, about 3 cm in diameter.
Heat the extra-virgin olive oil in a large frying pan or pot over medium-high heat. Brown the meatballs on all sides until golden, then remove them from the pan and set aside.
In the same pan, add the remaining chopped onion and garlic. Sauté for 5 minutes until softened. Add the almonds and hazelnuts, and toast for 2-3 minutes until fragrant.
Stir in the paprika and cumin, cooking for 1 minute until aromatic. Pour in the crushed tomatoes and beef stock. Bring the sauce to a simmer, then return the browned meatballs to the pan.
Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavours to meld and the meatballs to cook through. Stir occasionally to prevent sticking.
Before serving, sprinkle the finely chopped fresh parsley over the meatballs and sauce.
For an even richer sauce, you can blend a portion of the nuts and sauce before adding the meatballs back in.
Serve with a side of brown rice or quinoa for a complete and balanced meal.
These meatballs freeze well, making them perfect for meal prepping. Simply thaw and reheat gently.