This is quick and easy to do in the microwave, you can serve it with vegies, or a nice salad (try the creamy pasta salad for example).  It makes 12 medium sized meatballs and should serve 4.  I like the combination of chicken and cheese, but if you prefer you could do it with a beef mince, or even try a turkey mince.

Chicken and cheese meatballs

500g chicken mince;

1/2 cup gluten free breadcrumbs;

3 finely chopped spring onions;

2 tbsp fresh parsley, finely chopped (substitute with 1 tbsp dried parsley if you don’t have fresh);

1 tsp gluten free Worcestershire sauce;

1 beaten egg;

60g hard cheese (try a sharp cheddar) cut into 12 cubes;

Gluten free plain flour for dusting your hands;

440g can gluten free condensed tomato soup;

1/2 cup water.

In a large bowl, mix the mince, crumbs, onion, parsley, sauce and egg.  Dust your hands with flour and keep a bit more aside if required.   Divide mixture into 12 and form each around a cube of cheese to completely encase the cheese.  Arrange meatballs in a microwave safe container that has a lid.  Mix the soup and water and pour over the meatballs.  Cover and cook on medium for 20 minutes, then remove cover and cook for a further 10 minutes.