|Prep Time||1 hour|
|Total Time||1 hour and 30 minutes|
80g (½ cup) The Chia Co. chia seeds
60ml (¼ cup) olive oil
60ml (¼ cup) water
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian dried herbs
60g (¼ cup) cornflour
1 packet gluten-free spaghetti
1 jar passata tomato sauce
1 x 400g tin diced tomatoes
Optional: chilli flakes and vegan parmesan
Preheat your oven to 200°C.
Grate your courgette and mix in a bowl with the chia seeds, then add the olive oil and water.
Add in the seasonings and the cornflour and mix it all together.
Roll the meatballs with your hands and place them on a baking tray lined with baking paper.
Add more water/cornflour if too liquid/dry.
Cook for 20-25 minutes.
While the meatballs cook, cook your gluten-free pasta and serve with your favourite healthy gluten-free tomato sauce and a can of diced tomatoes.
Top with the meatballs and vegan parmesan and serve.
Recipe by Claire Power @thehealthyfrenchwife.