My mate Josh shared this recipe with me. As always, I tweaked it to make it my own, but essentially it is Josh’s recipe. He had egg and parmesan in his meatballs which I took out. But you can add those if you like.

You can use risoni pasta or rice for this recipe. If you’re using rice, I suggest you add more stock.

Gluten, egg, nut and dairy free


  • 1kg chicken, I used 2 chicken breasts and 6 chicken thighs. You can also buy the chicken mince.
  • 1 Cup gluten free bread crumbs
  • ½ Cup rice flour
  • 2 cloves garlic
  • 4 sprigs of fresh thyme or 2 tsp of dried thyme
  • 1 Cup gluten free spaghetti broken into short lengths
  • 1 Cup broccoli cut into small florets
  • 1 sprig fresh basil
  • 2 Litres good quality chicken stock, I use my home made BONE BROTH
  • Pinch salt and pepper.
  • ½ Tbsp. extra Virgin Olive oil



  • I made my own mince in the Thermomix. I cut the chicken into small cubes and added it to the Thermomix bowl, 12 sec, speed 10. I did this 3 times, scraping the side and mixing the chicken around a little.
  • I then added the breadcrumbs, garlic, 3 sprigs of thyme and salt and pepper and did the same as above 3 times.
  • Once the chicken is minced, you can then roll it into meatballs. I did a heaped tablespoon size and rolled each one in the rice flour.
  • Using a large deep pan, heat on high heat then add the olive oil. Lightly brown the meatballs on the outside. They don’t need to one cooked through.
  • Pour the stock into the pan, put the lid on and bring to the boil.
  • Once the stock is boiling, add the pasta and broccoli into the pan, put the lid back on and bring back up to the boil.
  • Make sure u give it a little stir every now and then to avoid the pasta sticking together. The stock will go a little cloudy due to the pasta.
  • When the pasta is cooked and the meatballs are cooked through, you can serve it up.


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