For the meatballs
500g turkey mince
4 tbsp gluten free white breadcrumbs
1 tbsp chopped chives
For the Sauce
2 tbsp olive oil
3 zucchini, cut into half-moons
400g carton chopped tomatoes with olives
400g gluten free linguine
grated Parmesan, to serve
Mix the meatball ingredients together in a bowl and season generously. Roll into 12 meatballs.
Heat half the oil in a large frying pan. Pop in the meatballs and brown all over. Remove from the pan and set aside.
Add the rest of the oil and tip in the zucchini. Cook for 3 mins to soften.
Pour in the chopped tomatoes, plus half a carton of water and the meatballs.
Simmer for a further 15-20 mins, or until the meatballs are cooked through and the sauce has really thickened.
Meanwhile, cook the gluten free pasta following pack instructions.
Drain and mix with a few tbsp of the tomato sauce to coat.
Top with the meatballs and remaining sauce. Sprinkle with Parmesan and serve.
Recipe adapted from: Good Food