In a large mixing bowl, combine 500g of beef mince, the grated onion, finely grated zucchini, chopped parsley, and basil. Add 2 grated garlic cloves, ½ cup parmesan, and optional ½ cup tasty cheese. Pour in the whisked egg, sprinkle with sea salt and freshly ground pepper. Mix thoroughly until well combined, ensuring a uniform texture for your delicious meatballs.

Take 2 slices of gluten-free bread, removing the crusts, and soak them in water for a few minutes. After soaking, squeeze out the excess moisture and crumble the bread into the meatball mixture.

With clean hands, scoop out portions of the meatball mixture and shape them into balls, about the size of a golf ball. Place them onto a plate while you prepare to cook.

In a wide pan, heat 3–4 tablespoons of extra-virgin olive oil over medium heat. Gently add the meatballs in batches, frying for about 6-8 minutes until they are browned and crispy on the outside.

Return all the meatballs to the pan. Pour in the 400g can of crushed tomatoes and add 2 heaped tablespoons of tomato paste. Season generously with salt and pepper, then tear in some fresh basil.

Bring the sauce to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for about 40 minutes, stirring every 10 minutes.

While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to package instructions until al dente.

Once cooked, drain the gluten-free spaghetti and plate it generously. Top with the cheesy meatballs and ladle some rich sauce over the top.