Serves 4

Free of: All top allergens except egg (alternative suggested), when using gluten-free bread.

Ingredients

• 1 baguette or 4 buns
• 1 tbsp (15 mL) olive oil
• 1 lb (454 g) lean ground beef
• 1 ⁄ 4 cup (60 mL) onion, finely diced
• 1 clove garlic, minced
• 1 ⁄ 4 cup (60 mL) rice cereal
• 1 egg or equivalent egg replacer
• pinch each salt and pepper

Sauce

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 10 oz (284 g) can puréed tomatoes
• 1 ⁄ 4 cup (60 mL) fresh basil, chopped
• pinch each salt and pepper

Method

1. For meatballs, combine beef, onion, garlic, rice cereal, egg, salt and pepper in large bowl. Mix well and form balls using about 2 tbsp of mixture each. Set aside.
2. For sauce, sauté onion and garlic in a large skillet for 4-6 minutes until soft.
3. Add the tomato, basil, salt and pepper. Simmer 8-10 minutes. Set aside.
4. In another large skillet, heat olive oil over medium heat. Add the meatballs. Sauté until brown.
5. Add tomato sauce and simmer 6-8 minutes or until meatballs are cooked.
6. Transport meatballs and sauce in a Thermos. Pour over a sliced baguette or bun for a lunch that a teen will find “awesome”.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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