Meatballs. A dish that ticks so many boxes, one of the ultimate comfort foods and beloved by palates young and old. I’ve made many different variations over the years; sometimes sauceless (great easy on-the-go snacks or for school lunches), sometimes with chilli and coconut cream (Thai twist) but my family’s favourite is with a classic tomato sauce which I recently tweaked for extra nutritional value by adding bone broth (amazing immune-boosting and healing superfood for conditions like allergies and other autoimmune illnesses). The cognac gives it a slightly more refined flavour but is optional if you prefer not to cook with it. I have used port instead in the past, which definitely intensifies the sweetness of the dish. Experiment. Food isn’t meant to be serious. If you love an ingredient, give it a go. Chances are it’ll taste AMAZING. Well, here’s the recipe. Enjoy and let me know how you go.

Ingredients for Basic Passata ( which you can make ahead and use for SO many dishes)

• approx. 10 tomatoes (or if you prefer, two 400g tins of canned tomatoes)
• 3-4 garlic cloves, chopped ( adjust according to how much you love it)
• 2-3 medium brown onions, finely chopped
• 2 generous tablespoons tomato paste
• 1 tablespoon honey
• few dashes of extra virgin olive oil (or if you prefer butter or ghee)
• unrefined sea salt (actually good for you) and pepper

Method

1. Wash then chop tomatoes into large cubes (I don’t peel mine as I usually use organic tomatoes, veggies’ best nutrients are just under the skin. Otherwise score, blanche and peel).
2. Heat oil in saucepan and on a medium heat, stir onion and garlic until onion is translucent (add garlic a minute after onion as it cooks faster).
3. Add fresh or tinned tomatoes, continuing to stir. You might need to reduce heat slightly.
4. After 2-3 minutes add remainder of ingredients (paste, honey and seasoning) continuing to stir.
5. Reduce heat to low, cover pan and simmer for approx. 10 minutes until it has thickened, reduced in liquid and has acquired a more intense colour. Occasionally check and stir to prevent burning. Tomatoes vary in water content. Some are simply juicier so keep an eye on your passata. It may require a longer simmer.

Now that’s ready, let’s start on the meatballs. I usually never prep less than 2kg of mince as my kids have great appetites but for this recipe I’ll use 1kg. Double or triple as needed.

Ingredients for Meatballs

• 1kg beef mince (I try to use grass-fed organic meat and occasionally use half pork /half beef)
• 1-2 eggs
• 1/3 cup of sunflower seed meal (I’ve used almonds, macadamias and pumpkin seeds too)
• a few good handsful of finely chopped parsley
• 2 finely chopped onions (lightly pan-fried in good oil like extra virgin olive, butter etc)
• 2-3 garlic cloves finely chopped and fried with onion
• salt and pepper
• 1 teaspoon each of dried oregano and basil

Ingredients for Sauce

• home-made passata (see Basic Passata)
• 1/4-1/3 cup cognac (or brandy)
• 2 cups bone broth ( I usually use chicken or beef

Method

1. Prepare a bowl (on the ready to dip your meatballs into) with 1/3 cup tapioca flour (other flours are fine but this is my gluten-free choice).
2. Have a baking tray ready, lined with baking paper and switch on grill element of oven to moderately hot.
3.  Mix all of the above ingredients in a large mixing bowl with clean hands. Kids usually love to help out with this. It’s like play-dough, only edible ( which with little kids reduces the stress factor).
4. Start making the meatballs by grabbing approx. a heaped tablespoon of mixture ( some prefer them bigger, others smaller, completely up to you). Roll them gently between your hands until they form a nice round ball. (If kids are helping they might turn out a bit more rustic but remember, rustic is beautiful, and they’ll be ever so proud!)
5. Dip and roll in tapioca flour and place onto tray until you’ve finished the batch.
6. Grill in moderately hot oven until lightly golden brown (about 5 min. or so). With 2 tablespoons roll them over and grill until the other side is equally golden brown. (If making double or triple quantities you might need 2-3 trays). Once grilled, switch oven mode to normal/fan at about 180 degrees celcius.
7. Transfer all of meatballs into a deep baking tray (preferably washing-up wise one you’ve already used. Make sure to scrape all of the juices into it too).
8. Mix passata, cognac and bone broth and pour over meatballs.
9. Ready when mixture has reduced and thickened and meatballs golden brown (usually 30 min).

Serve either with zoodles, pasta, rice or mash. I try to stick to the gluten-free options; either zucchini noodles made with a spiralizer or if really feeling like splashing out I love the Olive Green Organics range of pasta, with Royal Quinoa & Rice Spaghetti a favourite. Cauliflower rice or mash as well as sweet potato mash work well. If not avoiding dairy, sprinkle with parmesan. Garnish with fresh parsley and watch it disappear!