Super easy meatballs, six ingredients plus some polenta and you have a delicious gluten free dinner.
I buy the sausages from my butcher, normally his mild Italian sausages, you want a really meaty sausage with no fillers and certainly gluten free for me!
1kg Italian style pork sausages
few sprigs of thyme
60mls olive oil
4 large red onions, sliced thinly
100mls balsamic vinegar
Remove the sausage skins and form the sausages into balls, 25-30 depending on size.
Set aside in the fridge.
Using a large frying pan with a lid, heat 40mls of the oil and fry the onions until really soft, around 30mins.
Remove the onions from the pan, set aside on a plate.
Heat the remaining oil over a high heat and add the meatballs fry for around 10mins, turning regularly until beginning to brown.
Remove the thyme leaves and add to the pan, cook for 1 minute.
Return the onions to the pan and pour over the balsamic vinegar and water.
Cook for around 25mins, covered and then uncover and reduce the sauce for around 10mins.
Serve over polenta or pasta.