Meatballs in tomato sauce
Prep time
Cook time
Total time
Serves: 30
  • 600 gr ground veal
  • 1 egg
  • 1 tsp of mustard
  • 1 shallot, finely chopped
  • 2 cloves of garlic, peeled
  • 1 stem of fresh thyme
  • 2 stems of fresh basil
  • 1 stem of rosemary
  • 4 bay leaves
  • 2 tbsp gluten free bread crumbs
  • 1 tbsp coconut oil
  • 1 tbsp rice flour
  • 1 can of tomato concentrate
  • pepper and salt for seasoning
  1. Mix the grounded veal with the shallot, breadcrumbs and roll into little balls (I mostly make them the size of a golf ball). Season with pepper and salt to your liking.
  2. Heat 1,5 liter of water with the herbs: thyme, bay leaves, basil and rosemary.
  3. Let the water and herbs boil for about 5 minutes then add the meatballs and let them simmer for about 8 minutes or until they are cooked.
  4. Get the meatballs out of the broth and set them aside until further use. Keep the broth warm but sift out the herbs.
  5. Heat the coconut oil in a saucepan and add the rice flour. Mix well until you have a nice roux.
  6. Add 1 ladle of broth at a time and keep on mixing well until you get enough white sauce.
  7. Make sure the sauce simmers but doesn’t cook!
  8. When you have enough sauce add the tomato paste and stir until you have a smooth tomato sauce.
  9. Add the meatballs and heat.
  10. Serve with rice, mashed potatoes or some vegetables.
  11. Enjoy your meal!
Recipe by Must Be Yummie at