Meatballs with noodles

Ingredients for 6 servings:

• 450 g minced meat, lean pork
• 1 leek(s), finely chopped
• 115 g mushrooms, finely chopped
• 1 tbsp thyme, chopped
• 1 tbsp tomato paste
• 1 egg(s), beaten
• 2 tbsp potato flour
• 1 tbsp oil (sunflower oil)
• 500 g pasta, gluten-free
• 1 onion(s), finely chopped
• 1 carrot(s), finely chopped
• 1 stalk(s) Celery, finely chopped
• 1 garlic clove(s), crushed
• 675 g tomatoes, ripe, skinned, pitted, chopped
• 150 ml dry white wine
• 150 ml vegetable broth, spicy
• 1 tbsp tomato paste
• 1 tbsp basil, fresh
• Salt and pepper, black
• Thyme for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 45 minutes

Gluten-free

Preheat the oven to 180 degrees Celsius. For the meatballs, combine the minced meat in a bowl with the leek, mushrooms, thyme, tomato paste, egg, and potato flour, and form into small balls. Place on a plate, cover, and chill. Meanwhile, combine the ingredients for the tomato sauce in a small saucepan, season to taste, and bring to a boil. Let thicken uncovered for 10 minutes. Heat the oil in a pan and fry the meatballs in batches until light brown. Place in a shallow ovenproof dish and cover with the tomato sauce. Bake, covered, for 1 hour. Meanwhile, cook the pasta in salted water for 8-12 minutes until al dente. Rinse and drain. Divide the cooked pasta among preheated deep plates and top with the meatballs and sauce. Serve sprinkled with thyme.