1small onion - whizzed in a hand-held chopper or other such implement
1clovegarlic - as above
2piecesgluten-free bread - whizzed in a hand-held chopper to make bread crumbs
1/4tspcinnamon
1/2tspgrain mustard - I used Tesco own but check ingredients
1/2tspdried rosemary - or a sprig of fresh rosemary if you have it, leaves finely chopped
Handful fresh chopped oregano
1medium free-range egg
Black pepper to taste
For the sauce:
1tin chopped tomatoes
2tsppesto - I used my home-made one with no dairy
1/2tspdried mixed herbs
Approx. 100g frozen vegetables
OR if avoiding dairy and you have no dairy-free pesto:
1tin chopped tomatoes or approx. 400ml tomato passata
1clovegarlic
1/2 - 1tspdried mixed herbs
Approx. 100g frozen mixed vegetables
The meatballs are also great made with lamb mince - organic if possible!. Replace the cinnamon, mustard and oregano with a large handful of chopped, fresh mint. Delish!
Instructions
Method
Place the whizzed onion and garlic into a bowl along with all the other ingredients for the meatballs.
Squidge messily together with your hands making sure everything is mixed up well
Make small balls from the mix...I made about 20 with this I think
Place on a baking tray
Bake at 200 degrees for 20 minutes, making sure they are cooked through by cutting one open...I challenge you not to eat that one straight away!
Place the cooked meatballs into a bowl with kitchen roll to mop up the excess fat
Whilst the meatballs are baking place the sauce ingredients into a small saucepan
Allow the sauce to simmer for 15-20 minutes, then place in a liquidiser or use a hand-held implement to do the same job...to make a smooth sauce that the kids will not know has hidden vegetables in!