For the meatballs
400g/14oz minced pork
100g/3½oz fresh breadcrumbs
1 tbsp chopped chives
1 tsp oregano
Salt and pepper
For the tomatoes
3 tbsp olive oil, plus extra for frying
400g/14oz tinned chopped tomatoes
For the pasta
400g/14oz gluten free penne pasta
2 tbsp roughly chopped basil
2 tbsp grated Parmesan
To make the meatballs, simply add all the ingredients into a ball, and mix well. Roll into small balls.
Preheat the oven to 200C/400F/Gas 6.
Heat a medium frying pan and add a little oil. Once hot, add the meatballs. Cook for 3-4 minutes until soft.
Remove the meatballs and place the meatballs in a large roasting tin and drizzle with with the olive oil. Roast in the oven for 10 minutes, or until cooked.
In the frying pan add the tinned tomatoes and cook for a further 15 minutes, or until reduced in volume by half.
Meanwhile, place a large saucepan of water on the hob and add a pinch of salt. Once boiling, add the gluten free penne pasta and cook according to packet instructions.
Once cooked drain and stir in the tomato sauce, meatballs and basil. Transfer to an ovenproof dish.
Sprinkle the parmesan over the gluten free pasta, then serve.
Recipe adapted from: Good Food