• 1kg organic (preferably) beef mince
• 1/3 cup almond meal or gluten free bread crumbs1
• 1 tsp cumin seed powder
• 1/4 tsp cayenne pepper (optional)
• approx. 1/4 cup chopped fresh rosemary
• approx. 1 Tbsp fresh oregano (or dried)
• 1 organic egg
• 4 cloves crushed garlic
• 1 Tbsp psyllium husk
• 1 Tbsp worcestershire sauce (optional)
• 1 Tsp good quality salt
• good grind or pinch of pepper
  Tomato Sauce (use a favourite or the following)
• 450g tomato passata (or enough to cover the meatballs)
• a good handful of fresh basil shredded
• 1/2 cup mozzarella cheese roughly chopped
• 1/2 cup grated parmesan cheese
• 1 onion thinly sliced
• 1 clove of crushed garlic
• olive oil

Directions:

1. Preheat the oven to 180°C (fan forced) or 200°C normal.
2. Take the mince and mix in all the ingredients, except the tomato sauce ingredients,  thoroughly i.e. almond meal or gluten free bread crumbs, cumin, cayenne pepper (if using) hers, egg, garlic, psyllium husk, worcestershire sauce (if using), salt and pepper.  I find using my hands works best!
3. Pour enough olive oil, approx a tbsp, into a large oven proof pan and heat.
4. Roll the meatballs into the preferred size and place into the heated pan and fry for 10 – 15 minutes, turning half way through to brown on both sides.
5. In the meantime prepare the tomato sauce if making from scratch.
6. Cook the onion in a pan with approx 1 Tbsp of olive oil & a pinch of salt.
7. When the onion is slightly browned and cooked through, add all the other sauce ingredients and cook for 1 – 2 minutes.
8. Turn the heat down on the meatballs and cover with the tomato sauce.
9.  Sprinkle over the parmesan cheese, the mozarella and finish with a scattering of the shredded basil over the top.
10. Cook in the oven for about 15 to 20 minutes, or until the cheese is melted and golden in colour.
11. Serve with your favourite baked vegetables, mashed potato or favourite pasta (or try making your own with our recipe here)  Enjoy!