Gluten Free Meatballs in Tomato & Herb Sauce

750g mince beef
1 small onion, chopped
2 tbsp gluten free breadcrumbs
Parsley
1 egg
1/2 tsp ground cinnamon
2 tbsp gluten free plain flour, for dusting
2 tbsp olive oil
4-5 mushrooms -thinly sliced
3 garlic cloves
1 tbsp thyme
1 tbsp oregano
1 jar tomato passata
1 chicken stock cube (Tesco every day value ones are gluten free)
Salt and pepper
350g gluten free spaghetti

Place the mince beef, half the onion, breadcrumbs, chopped parsley, egg, cinnamon, salt & pepper in a large bowl.

Mix to combine ingredients.

Using flour, shape into small meatballs (usually makes 12-16)

Heat oil in pan and over a high heat cook the meatballs for 3-4 minutes. Then transfer to a plate.

Add the remaining onion, mushrooms and garlic in the same pan and fr until soft.

Add the herbs, tomato passata, and sprinkle in the chicken stock cube.

Simmer and add the meatballs.

Cover with a lid and simmer for a further 15-20 minutes on a low heat.

Meanwhile, cook the spaghetti and serve.

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