Top this supper favourite with basil or a little chopped flat-leaf parsley, if you like. Leave out the Parmesan or use 15g dairy-free cheese if you are also avoiding dairy.
Suitable for Gluten-free | Egg free
Prep time 10 minutes
Cook time 30 minutes
Nutrients per serving:
- 2 tbsp olive oil
- 2 x 400g tins chopped tomatoes
- 1 tbsp aged balsamic vinegar
- 300g gluten-free spaghetti *
Put all the ingredients for the meatballs in a bowl and mash together with a fork. Season lightly and then shape into 24 balls.
Heat a little olive oil in a large lidded pan, add the meatballs and fry gently for about 10 minutes, turning often, until golden all over.
Add the chopped tomatoes, cover and simmer on a low heat for 15 minutes. Remove the lid and simmer for a further 5 minutes then stir in the balsamic vinegar and season to taste.
Meanwhile, cook the pasta according to pack instructions. Drain and divide among 4 pasta bowls, then top with the meatball sauce.
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