2 tsp olive oil
For the meatballs
450g minced lamb
100g gluten free breadcrumbs
½ tsp chopped thyme
1 tsp chopped chives
1 tsp sea salt
½ tsp black pepper
For the sauce
1 celery stalk, finely sliced
2 carrots, finely diced
1 tbsp garlic infused oil
1 tbsp finely chopped rosemary leaves, plus extra to sprinkle
2 x 400g cans chopped tomatoes
400g gluten free pasta, cooked, to serve
100g grated Parmesan
Serves - 4
To make the meatballs, simply combine all the ingredients in a bowl and then mould 12 equal sized balls.
Heat 1 tsp oil in a large frying pan. Add the meatballs and cook, turning often, until browned. Remove from the pan.
Tip the vegetables into the pan with the remaining oil and a pinch of salt and cook until very soft, 10-15 mins.
Add the garlic infused oil and rosemary and cook for 2 mins more.
Add the tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has thickened and the meatballs are cooked through.
Season and serve with the gluten free pasta, sprinkle with rosemary and grated Parmesan.
Recipe adapted from: Good Food