| Prep Time | 1 hour |
| Total Time | 1 hour and 30 minutes |
| Serves | 15 meatballs |
Ingredients
1 large zucchini
1/2 cup of The Chia Co. chia seeds
1/4 cup of olive oil
1/4 cup of water
1/2 tsp of garlic powder
1/2 tsp of onion powder
1 tsp of Italian dried herbs
1/4 cup of corn flour
1 packet of gluten-free spaghetti
1 jar of passata tomato sauce
1 can of diced tomatoes
Optional: chilli flakes and vegan parmesan.
1/2 cup of The Chia Co. chia seeds
1/4 cup of olive oil
1/4 cup of water
1/2 tsp of garlic powder
1/2 tsp of onion powder
1 tsp of Italian dried herbs
1/4 cup of corn flour
1 packet of gluten-free spaghetti
1 jar of passata tomato sauce
1 can of diced tomatoes
Optional: chilli flakes and vegan parmesan.
Method
Preheat your oven to 200 degrees Celsius.
Grate your zucchini and mix in a bowl with the chia seeds then add the olive oil and water.
Add in the seasonings and the corn flour 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/corn flour if too liquid/dry.
Cook for 20-25 minutes at 200 degrees Celsius.
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.
