I follow a low polyol and oligo diet to manage my IBS, so I amended this recipe to help that a little. It didn't go down perfectly, but a little tweaking and I'm sure I'll enjoy it even more. To suit my diet, I needed to remove all onion, garlic and bread and then introduce different ingredients to give it some more flavour, but following the same method.

Meatballs

• 1kg mince
• 2 tsp. salt
• 1/2 cup gluten free breadcrumbs (or gluten free bread chopped into super small cubes)
• 2eggs
• "Healthy dollop" of ricotta cheese
• 1/4 cup chopped fresh parsley

Sauce

• "Healthy" 1/2 cup of light, classic, olive oil
• 1 fresh bay leaf
• 1 tbs. tomato paste
• 2­ branches of fresh oregano
• 1tsp of chili flakes
• 3 ladles­full canned whole peeled tomatoes
• Salt and Pepper to taste
• 1/4 cup chopped fresh oregano
• Large pinch dried chopped chives
• Large binch dried chopped sweet basil

I think next time I'll want to add more of the herbs to the sauce, and a different cheese in the meatballs. The ricotta seemed a bit much for me, but I'd love to try the cheese cubes idea from the video.

I tried out the egg cracking on a flat surface trick while making this, and I never thought it would work so well.