Low Histamine Meatballs

Are you one of those people that serves up spaghetti bolognese whenever you need to fix up a quick meal for some friends? Hold you hands up- we all do it. Just last tuesday I had an impromptu dinner party and started cooking at 7.55 when the guests were due to arrive at 8- it was a very hectic 5 minutes. Chopped tomatoes and mince was spread over half the kitchen worktops, topped off with a bit of slightly burnt shop-bought garlic bread. However, if you have a few more minutes than that handmade meatballs are a great way to look like you've made that bit more effort whilst still making something very easy that costs the same sort of amount and uses ingredients you've probably got at the back of your fridge and cupboard. We served ours with low histamine red pepper sauce (click here for the link) but you can go traditional and serve with a tomato and garlic sauce.

Low Histamine Meatballs 

Ingredients: (makes about 13 meatballs)

• 250g lean minced beef
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp marjoram 
• 1/2 tsp ginger
• 1/2 tsp thyme 
• 1 tsp crushed black pepper 
• Pinch of salt 

Method:

• Preheat oven to 200 degrees celsius. Mix everything up in one big bowl. Then squeeze the mince into small balls- you should be able to make about 13. You need to get messy and use your hands for this! 
• Bake in the oven for 10 minutes. This may vary depending on how large/small your meatballs are.

For a variation, add in some mozzarella to the mix.