Add all the meatball ingredients into a ball and mix together. Form small balls about the size of a walnut to a large saucepan with the olive oil and fry gently over a medium heat until pale all over.
Add the crushed garlic to the pan, along with the pepper and passatta, and cook until there are bubbles throughout the pan and the meatballs a cooked through.
Serve with your favourite gluten-free pasta and top with the basil leaves.
Recipe Notes
I find gluten-free pasta keeps it’s shape and texture best straight after cooking, it tends to disintegrate in a pasta bake.