Gluten free meatballs

Line a baking sheet with parchment paper

Toss the onion, garlic and carrot pieces into a food processor and pulse until the texture is very finely diced - set aside

In a large mixing bowl, briefly stir together the ground beef and pork

Add in the processed onion, garlic and carrot mixture, ketchup, molasses, balsamic vinegar, parsley, gluten-free bread crumbs, sea salt and pepper flakes - mix gently to combine, (try not to over-mix or it makes a dense meatball)

Rub a little olive oil on your hands and form the meatball mixture into balls (roughly the size of golf balls)

Place them on the lined baking sheet - you should end up with about 20-24 balls

Bake the meatballs in the centre of the preheated oven for about 30 minutes until done (no longer pink in the centre)

You could also fry the meatballs in a large skillet, using olive oil, but this method makes less healthy meatballs

Makes about six servings, which can be eaten hot or cold