For the meatballs
1 tbsp olive oil
1 tsp Chives
40g/1½oz Gluten free white breadcrumbs
50ml/2fl oz rice milk
250g/9oz turkey mince
1 tsp fresh thyme leaves
½ tsp salt and freshly ground black pepper
1 tbsp Gluten free flour, for dusting
2 tbsp sunflower oil
For the tomato sauce
2 Sticks celery sliced
2 Medium carrots diced
400g/14oz tin chopped tomatoes
100ml/3½fl oz water
1 tbsp tomato purée
2 tsp sugar
¼ tsp dried oregano
pinch dried chili flakes
salt and freshly ground black pepper
250g/9oz gluten free spaghetti
chopped fresh parsley or basil
For the meatballs, Soak the gluten free breadcrumbs in the rice milk for 10 minutes in a large bowl.
For the sauce, heat the oil in a pan and fry the celery and acrrot for about 10 minutes until softened.
Add all the remaining ingredients and simmer, covered, for seven minutes.
For the meatballs, add the turkey mince, , thyme, salt and freshly ground black pepper to the soaked breadcrumbs and mix together.
Using floured hands, form teaspoons of the turkey mixture into small balls.
Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes.
Cook the gluten free spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve.
Recipe adapted from: Good Food