Allergy free chicken meatballs in rich tomato sauce recipe

Ingredients

• 800g chicken mince
• 1 onion, diced very fine
• ½ cup corn flake crumbs 
• ½ quinoa flakes
• 2 tsp dried mixed herbs
• Zest of ½ a lemon
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/3 cup basil leaves, finely chopped
• 800g can diced tomatoes
• 1 cup chicken stock made from a Massel vegetarian chicken ultracube
• 1 garlic clove, minced
• Orgran pasta and extra basil, to serve

Method

• Combine the mince, onion, herbs, lemon juice, lemon zest, corn flake crumbs, quinoa flakes, basil, salt and pepper in a large bowl.
• Roll tablespoons of the mince mixture into balls.
• Place the meatballs on a baking tray lined with baking paper.
• Cover and refrigerate the meatballs for 15 minutes or until firm.
• Combine the tomato, garlic and stock in a deep frying pan.
• Bring slowly to the boil over a medium heat.
• Drop the meatballs into tomato mixture.
• Reduce the heat to low and simmer, uncovered, for 25-30 minutes or until the meatballs are cooked through.
• Serve with pasta and extra basil.