Spaghetti & Basil Meatballs
Making meatballs extra nutrient dense with the addition of bone broth in a no brainer. Enjoy this cozy recipe below.
This recipe is in collaboration with Butcher Crowd
featuring their Grass-Fed Beef Mince, it also features Best of Bone Grass-Fed Bone Broth and Grass-Fed Beef Tallow.
Servings: 4
Ingredients
500g Spaghetti, prepared as per packet instructions
Parmesan, to serve
Meatballs
Grass-Fed Beef Tallow, for cooking
500g Grass-Fed Beef Mince
1 Free-Range Egg, beaten
2 tbsp Grass-Fed Bone Broth
¾ cup Almond Flour
½ Onion, diced
1 small Carrot, grated
½ cup Fresh Basil, finely chopped
1 tsp Oregano
1 tsp Salt
Pinch of Pepper
Sauce
Grass-Fed Beef Tallow, for cooking
½ Onion, diced
2 Garlic Cloves, minced
1 jar 400ml Passata (+ 400ml water added to jar and shaken)
250g Cherry tomatoes, halved
¼ cup Fresh Basil, finely chopped
Method
Add all meatballs ingredients, except for beef tallow to a bowl and mix until combined.
Measure one tablespoon per meatball and roll into balls.
3. Heat tallow in a medium frying pan on medium heat.
4. Fry meatballs until lightly browned on each side. Set aside.
5. Meanwhile prepare sauce, heat tallow in a separate saucepan on medium heat.
6. Add onion and garlic, cooking until softened.
7. Add passata, passata water, cherry tomatoes, basil and simmer for 10 minutes.
8. Add meatballs to sauce and simmer for a further 10 minutes.
9. Meanwhile, cook spaghetti.
10. Once cooked, top spaghetti with meatballs and sauce, ready for serving.
11. Sprinkle with parmesan cheese. After some more delicious recipes?
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