Ingredients
- 800g beef mince
- ½ cup mozzarella cheese (grated)
- 1 small onion, finely chopped
- 3 cups tomato passata
- 1 tbsp Dijon mustard
- ½ cup cream
- 3 tbsps. coconut flour
- 1 large egg
- Salt & pepper
- ½ cup water
- Optional: ½ tsp all spice and Basil to garnish
Method
- Place the beef, cheese, allspice (if using), 1 tablespoon coconut flour, egg and 1 teaspoon each of salt and pepper in a large bowl and mix thoroughly. Form tablespoons of mixture into small meatballs and place in the refrigerator to chill for at least 2 hours.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat. Fry the onion for 5 minutes. Add the passata, mustard and water and bring to a boil. Remove from heat and set aside.
- Heat 2 tablespoons of oil in a large, deep sided frying pan over a medium heat. Fry the meatballs in batches for 10 minutes each, gently turning every 2 minutes to cook all over.
- Return all the cooked meatballs to the pan and pour the sauce over the top. Bring to a gentle simmer and cook for 20 minutes.
- Stir the cream and 2 tablespoons of coconut flour together and drizzle into the sauce. Gently stir through, being careful not to let the sauce boil. Let it simmer for another 5 minutes until the sauce thickens.
- Season to taste and serve warm, garnish with basil if desired.
