500g pork mince
2 large handfuls gluten free breadcrumb
1 stalk celery finely chopped
1 carrot, finely chopped
1 red, pepper deseeded and sliced
1 yellow, pepper deseeded and sliced
1 tbsp chopped chives
small bunch coriander leaves and stems, finely chopped, plus extra leaves to serve
2 tbsp vegetable oil
1 tbsp garlic infused oil
1 tbsp chili paste
2 tsp smoked paprika
potatoes or rice, to serve
In a small bowl, mix together the pork, gluten free breadcrumbs, egg, chives and the chopped coriander leaves. Season, mix well and shape into small meatballs.
Over a medium heat, add 1 tbsp of the oil to a large frying pan and brown the meatballs on all sides, then remove from the pan and set aside.
Add the remaining oil, peppers, garlic infused oil, coriander stems and some salt. Cook for 5 mins, then add the smoked paprika, passata and chili paste.
Pour in 100ml water and stir well, then simmer for 10 mins before adding the meatballs and cooking for a further 5 mins. Serve with potatoes or rice and scatter with the extra coriander leaves.
Recipe adapted from: Good Food