Gluten Free Spaghetti & Smoky Chipotle Pork Meatballs

Peel and roughly chop your brown onion[s] and carrot[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Separate your coriander leaves from their stems, then finely chop the coriander stems (save the leaves for garnish!)

Chop your cherry tomatoes in half

Combine your pork mince (remove the paper if required!), chipotle paste (can't handle the heat? Go easy!), chopped coriander stems and a pinch of salt and pepper in a bowl, then divide the mixture into 3 per person and shape them into meatballs

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the meatballs and cook for 2 min on each side or until browned

While the meatballs are browning, add the chopped onion, carrot and pepper to a food processor and blitz until smooth

Boil a full kettle

Once the meatballs have browned, remove them from the pan and set aside for later

Tip: It's okay if they're a little pink on the inside, they'll go back in the sauce later

Return the pan and any remaining oil to a medium-high heat

Once hot, add the blitzed vegetables, halved cherry tomatoes, ground smoked paprika and a pinch of salt and cook for 6-8 min or until softened

Meanwhile, add your gluten free spaghetti to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite

Once done, drain the spaghetti

Dissolve your chicken stock mix in 150ml [195ml] [250ml] boiled water and stir in your tomato paste – this is your tomato stock

Once the vegetables have softened, add the tomato stock to the pan

Return the meatballs to the pan, cover with a lid and cook for 12-15 min or until the sauce has thickened and the meatballs are cooked through (no pink meat!) – these are your smoky chipotle pork meatballs

While everything's cooking, grate your cheddar cheese