For the meatballs
400g lean beef mince
100g gluten free breadcrumbs
1 egg, beaten
1 tsp chopped chives
1 tsp oregano
1 tsp salt and pepper
For the sauce
small bunch basil, most leaves roughly chopped, reserving few whole to serve
1 tsp olive oil
half a 700g bottle passata
For the potatoes
1kg potato, peeled and cut into small chunks
150ml lactose free milk
2 tbsp fresh basil pesto - click here for recipe
Serves - 4
Mix the meatball ingredients with half the chopped basil and some seasoning, then use your hands to shape into 16 meatballs.
Heat a non-stick frying pan, add the oil, then fry the meatballs, turning, for 5 mins until browned.
Tip in the passata and remaining chopped basil. Simmer gently for 10 mins until the meatballs are cooked through.
Meanwhile, boil potatoes for 10-15 mins until tender. Drain well, then return to the saucepan over a low heat and mash – leaving the heat on will help to dry out the potatoes for a fluffier mash.
Stir in the lactose free milk, then marble through the pesto.
Pile the mash onto 4 plates, spoon over meatballs and serve scattered with the reserved basil.
Recipe adapted from: Good Food