2 tbsp olive oil
1 tsp chopped parsley - extra to garnish
1 tsp chopped chives
3 tbsp gluten free breadcrumbs
1 egg, beaten
1 lemon, zested and cut into wedges
500g pork mince
½ pint low FODMAP chicken stock
2 tbsp lemon marmalade
rice or mashed potato, to serve (optional)
In a large bowl, combine the lemon zest, mince, gluten free breadcrumbs, eggs, herbs and a good pinch of seasoning.
Mix well, then shape into walnut-sized balls. Heat the remaining oil in a lidded frying pan over a medium heat.
Add the meatballs and brown for 5 mins, then add ½ pint hot chicken stock and the lemon marmalade.
Simmer for 10 mins, until reduced down to a sticky sauce. Season to taste, and scatter over the some parsley.
Serve with the lemon wedges, for squeezing over, and rice or mash, if you like.
Recipe adapted from: Good Food