INGREADIENT

• 1 tbs chia seeds
• 3 tbs water
• 300 g gluten-free spaghetti
• 1 tbs extra virgin olive oil
• 1 onion
• 2 garlic cloves
• 500 g beef mince
• 1/4 tsp sea salt
• 1/2 tsp dried oregano
• 1 carrot large
• 2 celery stalks
• 1 zucchini
• 250 g mushrooms
• 400 ml passata

Direction

1. Preheat oven to 170C. Line muffin trays with 15 non-stick muffin liners.
2. Combine chia seeds and water in a bowl and set aside.
3. Cook spaghetti according to packet directions. While spaghetti is cooking, heat olive oil in a frying pan over medium heat.
4. Use a food processor to chop onion and garlic, then add to the pan and saute for 5 minutes. Add beef, salt and oregano to pan and brown.
5. Chop carrot and celery in the food processor and add to pan. Separately chop zucchini and mushroom in food processor and add to pan.
6. Stir through passata. Simmer on low heat for 10 minutes. Combine spaghetti with meat sauce and chia seed mix.
7. Using tongs, fill each muffin case with mixture. You may need to add more meat sauce to each one and gently mix through with a spoon.
8. Bake in the oven for 20 minutes. Remove from oven when tops appear crispy.
9. Allow to set for 10 minutes before removing cases and serving.