For the meatballs
100g/3½oz minced beef
1 tbsp gluten free breadcrumbs
1 tsp chopped chives
1 small egg
1 tbsp olive oil
For the sauce
2 tbsp olive oil
1 tbsp garlic infused oil (optional)
3 tomatoes, chopped
1 tbsp tomato puree
2 tbsp chopped fresh parsley (optional)
salt and freshly ground black pepper
1 small gluten free baguette or baton, sliced in half
1 ball mozzarella, sliced
1 tbsp grated Parmesan
simple green salad
For the meatballs, put the mince, chives, breadcrumbs and egg in a bowl and mix well to combine. Shape into small meatballs with wet hands.
Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through.
Remove the meatballs from the pan, set aside and keep warm.
For the sauce, fry the tomatoes and puree. Season with salt and pepper.
Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley (if using).
Return the meatballs to the pan to warm through in the sauce. Spoon into the gluten free baguette and top with mozzarella.
Pop under a grill until the cheese has melted, then top with grated Parmesan, serve with a green salad alongside.
Recipe adapted from: Good Food