• To make the meatballs
• Preheat the oven to 180'C / Fan 160'C / Gas Mark 6. Take the two slices of gluten free bread and blitz them in a food processor until they form crumbs.
• Add all of the ingredients for the meatballs to a large bowl. Using your hands, combine the mixture thoroughly. Once it is mixed, shape into 12-14 meatballs. You might find it helps to wet your hands to stop the mixture sticking to them.
• Lightly oil a baking tray and then place the meatballs on it, evenly spaced apart. Bake for 20-25 minutes until browned and cooked through. Meanwhile make the sauce.

To make the sauce:

• Add the olive oil to a large frying pan and place on a medium heat. Add the onion and garlic and fry on a low heat for 5 minutes, stirring regularly. You want the onion to soften and go translucent - not burn.
• After 5 minutes, add the oregano, cumin and cinnamon and stir well. Cook for 30 seconds, stirring, and then add the tinned tomatoes. Half fill the tin with water, swill it round and then add to the pan. Add the tomato puree and stock pot and stir well.
• Bring the pan to the boil and then turn down to a simmer. Keep stirring until the stock pot has dissolved. Add the balsamic vinegar, stir again and then simmer for 5 minutes until the sauce thickens slightly.
• After 5 minutes, add the olives and stir to mix through. Leave to simmer on the lowest heat, stirring occasionally, until the meatballs are ready.

To finish:

• Remove the cooked meatballs from the oven and pour into the sauce. Stir well until fully coated.
• Crumble over the feta and sprinkle with the chopped parsley. Serve up with rice or quinoa - or see notes for storage/freezing instructions.