250g lamb (preferably grass fed), minced
1 beetroot, grated
1 chilli, chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons chopped parsley and coriander
25g gluten-free breadcrumbs
1 egg, lightly beaten
Salt and black pepper
For the sauce
200g small cherry tomatoes (whole)
1 red pepper (chop and remove seeds and stalk)
1 red onion, peeled and roughly chopped
Handful of basil, chopped
Preparation time: 15 minutes
Cooking Tine: 45 minutes
Delicious served with brown rice and steamed cabbage.
Preheat oven to 200C. Combine all of the meatball ingredients together in a mixing bowl using a fork and season with salt and pepper.
Place on a baking tray and bake in the oven for 10 minutes.
Roast the tomatoes, pepper and onion in the oven for 25 minutes.
Leave to cool and pulse in a food processor.
Transfer to a saucepan over a low heat and then add the meatballs to the sauce and cook for 5 minutes on a low heat.
Serve the chopped basil on top.