This gluten free meatball recipe was a complete trial. We were eating grain free at the time and felt like pasta, so we concocted these delicious meatballs and served them in a salsa verde style sauce with zucchini pasta. If you haven't tried zucchini pasta, you should get on to it. It is simple, fast, healthy and delicious.

We can't wait to cook it again, so thought we had best share it. As you can see in the photos, it was getting late by the time we ate it but it doesn't take that long to prepare for an ingredient list so long! We will be sure to re-photograph when we cook it next.

Delicious gluten free meatballs, in a green sauce with zucchini pasta

Serves
2
Preparation time
40 minutes
Cooking time
20 minutes

Ingredients

Gluten free meatballs

  • 250g lamb mince, good quality
  • 50g almond meal
  • 1 egg, lightly beaten
  • 1 clove garlic, crushed
  • 1 tbs parsley, chopped
  • 1 tbs basil chopped
  • salt and pepper

Green sauce

  • 1 clove garlic, peeled
  • 1 tbs capers
  • 1 tbs cornichons
  • 3 anchovy fillets
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 1/2 tbs Dijon mustard
  • 1 1/2 tbs red wine vinegar
  • 5 tbs olive oil, good quality

Zucchini pasta

  • 2 zucchinis
  • salt and pepper
  • olive oil

Delicious gluten free meatballs, in a green sauce with zucchini pasta

Method

Gluten free meatballs

  1. Mix all in ingredients in a bowl until will combined.
  2. Form mixture into balls, we used approximately 1 tablespoon of mixture for each ball. Place them in the fridge until ready to cook them.
  3. To cook, cover the bottom of a fry pan with oil, over medium heat brown the meatballs on all sides. This will take about 10 minutes.

Green sauce

  1. Place all ingredients in a blender and mix until finely chopped. Add extra olive oil if you want the sauce to be a thinner consistency.

Zucchini pasta

  1. Chop the base off the zucchinis and use a potato peeler to peel ribbons. Discard the top peel as it will just be skin. Once you have reached the half way point of the zucchini, turn it over, discard the first peel and continue to make ribbons until you have used as much zucchini as possible.
  2. Over medium heat coat a wok with olive oil and cook the zucchini in two batches until warm through, season lightly with salt and pepper.

To plate the dish, place the zucchini pasta in bowls, stir the green sauce through the meatballs and serve on top of the pasta. Cherry tomatoes or a tomato salad are the perfect accompaniment to this dish.

Delicious gluten free meatballs, in a green sauce with zucchini pasta

Nutrition notes

  • 800 calories per serving (these serves are quite large, we were hungry monkeys).