Summary

Ingredients

• 450 g minced meat, lean pork
• 1 leek stick (s), finely chopped
• 115 g mushrooms, finely chopped
• 1 tablespoon thyme, chopped
• 1 tablespoon tomato paste
• 1 egg (s), whisked
• 2 tablespoon potato flour
• 1 tablespoon oil (sunflower oil)
• 500 g pasta, luten-free

For the sauce:

• 1 onion (s), finely chopped
• 1 carrot (s), finely chopped
• 1 stick celery, finely chopped
• 1 clove (s) garlic, crushed
• 675 g tomato (s), ripe, peeled, pitted, chopped
• 150 ml white wine, dry
• 150 ml vegetable broth, spicy
• 1 tablespoon tomato paste
• 1 tablespoon basil, fresh
• Salt and pepper, black
• Thyme for sprinkling

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 180 degrees.
2. For the meatballs, mix the minced meat in a bowl with the leek, mushrooms, thyme, tomato paste, egg and potato flour and shape into small balls. Place on a plate and cover and chill.
3. In the meantime, put the ingredients for the tomato sauce in a small saucepan, season to taste and bring to the boil. Let it thicken open for 10 minutes.
4. Heat the oil in a pan and fry the meatballs in portions until light brown. Place in a flat ovenproof dish and cover with the tomato sauce. Bake covered for 1 hour.
5. In the meantime, cook the pasta in salted water for 8-12 minutes until al dente. Quench and drain.
6. Divide the cooked noodles on preheated deep plates and top with the meatballs with sauce. Serve sprinkled with thyme.