Serves 4

700g pork and veal mince
1 brown onion, finely chopped
2 tablespoons olive oil
½ tsp dried chilli
2 chorizos, chopped
3 cloves garlic, chopped
500ml passata
250ml red wine
¼ cup chopped parsley
¼ cup chopped oregano
1 egg
½ cup gluten free breadcrumbs
Zest of a lemon
Salt and pepper
1 tbs olive oil (extra)
Fresh basil, torn



  1. In a bowl add the mince, chilli, garlic, parsley, egg, oregano, breadcrumbs, zest and seasoning. Mix till well combined. Gently roll with your hands into golf ball sized meatballs.
  2. In a large frypan over medium heat add the olive oil, onion and chorizo. Cook till browned then take out of the pan and put aside. Reheat the pan and extra olive oil over a medium heat. Cook the meatballs till golden on the outsides. Add the onion and chorizo mixture plus passata and red wine. Cook covered on a low heat for 15 minutes or till the sauce is thick and rich.
  3. Serve immediately with fresh basil and a crusty baguette.