Mini meatballs in herby tomato sauce

[Charlie Arnold]

This mixture can be used for meatballs or burgers. The best way is to make the mixture up earlier in the day then keep it in the fridge till needed as it sticks together better then. If possible get good quality steak mince with a bit of fat to it as they aren't as dry then. We have great local butchers with fabulously local sourced meats.

Preheat oven to 180degrees C, 350F or Gas 4.

250g (8oz) minced pork, lamb or beef
2 tsp finely chopped mixed herbs
30g (1oz) fresh gluten free breadcrumbs - or use oatmeal or crushed gluten free crackers
1 egg

Mix the ingredients and refrigerate if possible for at least half an hour.

For the tomato sauce:
I small carton of tomato passata or tin of tomatoes.
1tbsp mixed herbs
dilute with water or cream according to taste.

(When Meg was on HFI diet made a cheese sauce instead which worked just as well)

Shape meatballs and fry in a little oil till lightly browned all over, about 5 to 10 mins. Put into ovenproof dish and cover with sauce.
Cover with lid or foil and bake for 45 minutes,

Serve with spaghetti or white boiled rice.

If your diet allows you can add onion, mushrooms or garlic to the mixture.