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Tender, herby beef meatballs simmered in a rich tomato sauce — proper comfort food that’s simple enough for a weeknight!
1.
Put the beef, almond flour, Parmesan, eggs, garlic, parsley, salt and pepper into a bowl. Mix until just combined, then roll into about 20 small meatballs.
2.
Heat the oil in a large frying pan. Brown the meatballs for 5–7 minutes, turning them regularly. Remove and set aside.
3.
Add the onion, pepper and courgette to the same pan. Cook for 5 minutes until softened.
4.
Add the tomato paste and oregano and cook for 1 minute. Pour in the red wine and simmer for 2 minutes.
5.
Add the passata, balsamic vinegar, honey or sugar, salt and pepper.
6.
Return the meatballs to the pan. Cover and simmer gently for 20 minutes, turning the meatballs once or twice.
7.
Stir through the fresh basil and serve.
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Storage information
Store cooled meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat thoroughly on the hob or in the microwave. To freeze, cool completely and freeze in portions for up to 3 months; thaw overnight in the fridge and reheat until piping hot.
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