Meatballs are such a classic comfort food. I remember the first time I ate them was when I was about eight years old, and they came from a tin - little perfectly round, spongy meatballs in a lurid red, smooth sauce. Understandably, I wasn't a fan until I started making them myself.
No gluten, no added sugar, no egg. Enjoy!
Gluten Free Meatballs
1 medium onion, peeled and finely chopped
good pinch of salt
1 tsp duck fat
400g minced beef
500g minced pork
half teaspoon dried thyme
For the sauce:
2 garlic cloves
half teaspoon duck fat (or olive oil, if you prefer)
400g tin tomates
pinch of salt and pepper
To make the meatballs, first fry the chopped onion in the duck fat, along with the pinch of salt, until softened. Once the onion is soft, tip into a mixing bowl and leave to cool. Once the onion has cooled down at least to room temperature, add the minced meat and the thyme and mix until just combined (don't over-mix). Form the meat mixture into small meatballs and fry for 5-7 minutes, until browned. Once starting to turn golden all over, lift them onto a plate.
To start the sauce, wipe out the pan and add the remaining half teaspoon of duck fat. Chop the garlic cloves and fry for a few seconds until they're fragrant and then tip in the tomatoes. Season with a little salt and pepper. Half-fill the tomato can with water and stir this into the sauce. Add the meatballs back in and simmer for about 15 minutes, or longer if you like - until the meatballs are cooked through thoroughly.