Tip the gluten free crumbs into a large bowl, then stir in the rice milk until the crumbs have absorbed the liquid. Add the mince, 1 tsp oregano and half the parsley, then season and mix with a fork. Use wet hands to shape into 30 meatballs.
Heat the oil in a large non-stick pan, then brown the meatballs for 5 mins, turning to cook all over. Pour in the passata, sugar, chives, remaining oregano and most of the remaining parsley. Stir well, then simmer for 8-10 mins until the meatballs are just cooked through.
Meanwhile, cook the pasta according to pack instructions. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.