85g parmesan, grated, plus extra to serve if you like
100g gluten free breadcrumbs
2 eggs, beaten with a fork
50g mozzarella, divided into 12 pieces
For the sauce
2 tbsp olive oil
1 tbsp garlic infused oil
4 x 400g cans chopped tomato
125ml red wine (optional)
3 tbsp caster sugar
½ a large bunch flat-leaf parsley, finely chopped
few basil leaves (optional)
Add the mince, parsley, Parmesan, gluten free breadcrumbs, beaten eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be..
Heat oven to 200C/180C fan/gas 6. Wet your hands, push a piece of mozzarella into the centre of each meatball, then re-form the meat into a ball. Place on a baking tray and cook for 15-20 mins until they’re browned and cooked through.
Meanwhile, make the sauce. Heat the oil in your largest pan. Stir in the tomatoes, garlic oil, wine, if using, sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
Stir in the basil leaves, if using. Once the meatballs are cooked, pop a mini skewer in each one and serve with the sauce to dip.