For the meatballs
500g/1lb 2oz minced beef or pork (or a mixture of both)
1 tbsp chopped chives
2 tbsp dried parsley
3-4 tbsp gluten free white breadcrumbs
1 free-range egg, beaten
Plain gluten free flour, for coating
2-3 tbsp olive oil
For the sauce
2 carrots, quartered into batons, thinly sliced
1 tbsp garlic infused oil
2 tbsp chopped parsley
1 tbsp paprika
generous pinch saffron
1 tbsp tomato puree
For the meatballs, Put the minced meat in a bowl with the parsley and gluten free breadcrumbs.
Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
Sprinkle some gluten free plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan.
Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper.
Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots over a medium heat until lightly coloured.
Add the parsley, tomato puree, garlic infused oil, paprika and saffron, and pour in 300ml/½pt water.
Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.
Recipe adapted from: Good Food