Fiona's meatballs, using only four ingredients including our gluten free hamburgers, will be ready within 30 minutes.  Serve with spaghetti, rice, cous cous or try cauliflower rice!

The rosemary or thyme leaves can be stripped from the sprigs and chopped finely, or for the quick and easy version, leave sprigs as is then after the cooking process you’ll discover that the leaves have fallen into the sauce and you’re left with bare twigs, easily removed before serving.

serves 4

2 x 420g cans crushed tomatoes

2 garlic cloves

3 sprigs of fresh rosemary and or thyme

bay leaf (optional)

1 packet of six gluten free Belted Galloway beef hamburgers

Pour crushed tomatoes in to a medium deep-sided frying pan over a medium heat.  Fill one and a half cans with water and pour in with the tomatoes.  Stir in the herbs and garlic.  Bring to a high simmer.

Divide each burger into six and roll into balls, or simply break off into six pieces.  Add meatballs into the simmering tomato mixture, cover with lid and cook for 15 minutes.  Remove lid and cook a further 5 minutes for sauce to thicken slightly.  Season to taste with salt and freshly ground pepper.

Meanwhile cook your chosen accompaniment, whether it be spaghetti, rice, cous cous, or cauliflower rice.  Top with the meatballs and tomato sauce.

Serve with a green salad and that's done done! 


You can substitute crushed tomato with a 700g jar of passata with 700ml of water.

For a richer sauce, substitute the water with vegetable or chicken stock.

Fiona Hammond © FEB 2018 

Recipe, photos and styling by Fiona Hammond. www.fionahammondfood.com  

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Mark Brancatisano