450g pork mince
1 tbsp chopped chives
25g gluten free white breadcrumbs
1 tbsp olive oil
250g gluten free spaghetti, to serve
For the sauce
400g can chopped tomatoes
3 roasted red peppers (from a jar), roughly chopped
Put the pork mince in a bowl and stir in the gluten free breadcrumbs, chives, egg and some seasoning.
Shape the mixture into 16 balls, cover and chill for 10 mins.
Meanwhile, make the sauce. Heat the oil in a medium saucepan and then tip in the tomatoes and half a can of water.
Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
Heat the oil in a large non-stick frying pan and add the meatballs.
Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
Using a hand-held blender, whizz the tomato sauce until smooth.
Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through.
Meanwhile, cook the gluten free spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.
Recipe adapted from: Good Food