Chicken Meatballs with Gluten-Free Pasta and Healthy Tomato Sauce


1x400g tinned chopped tomatoes  
6 Roma tomatoes, skin removed and finely chopped
1 onions, finely chopped
3 garlic cloves, crushed
1 tbsp. extra virgin olive oil
2 tsp. fresh chilli
1 tsp. oregano, finely chopped
¼ cup fresh basil, finely chopped
¼ cup fresh parsley, finely chopped
1 tsp. lemon zest
Sea salt and pepper to taste

Meatballs ingredients:
3 Chicken breasts, roughly diced
½ cup onion, finely chopped
2 garlic cloves, crushed
1 egg
4 tbsp. fresh parsley, finely chopped
Sea salt and pepper to taste

500g gluten-free pasta


In a large saucepan add a little olive oil, and saute onions, chilli and garlic. Add the fresh tomatoes, tinned tomato, lemon zest, herbs and seasonings. Bring to a boil and then reduce heat to a simmer, cook for 10-15 minutes.

In a food processor add the chicken breast and blend till course. Spoon the content of the blender into a large mixing bowl and thoroughly mix through all of the remaining chicken ingredients.

Roll the chicken mixture into golf ball sized meatballs and carefully drop them into the simmering sauce for 10-15 minutes, stirring carefully, until the chicken is cooked through.

Serve over gluten-free pasta cooked al dente with the meatballs served on the side.

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