Gluten-Free Italian Meatballs & Spaghetti

Step 1: Place the mince, garlic, parsley, basil, parmesan and 1 tablespoon of tomato paste in a medium bowl and use your hands to mix until well combined.

Step 2: Shape 1 tablespoon of mince mixture into balls and place on a plate and put in the fridge for 30 minutes to chill.

Step 3: Heat the oil in a large saucepan over medium heat and add the meatballs and cook, turning for 5 minutes or until lightly browned and transfer to a plate.

Step 4: Cook the onions in the pan, stirring, for 5 minutes or until soft and then add the passata, remaining tomato paste and 1 cup (250ml) water and bring to the boil and then reduce heat to low and simmer for 10 minutes.

Step 5: Add the meatballs and cook, covered for 15 minutes or until the sauce thickens and the meatballs are cooked through.

Step 6: Meanwhile, cook pasta in a saucepan of boiling water until al dente and drain well.

Step 7: Divide the spaghetti, meatballs and pasta sauce among serving bowls.