Those Low FODMAP Polish ‘pulpety’ meatballs in a parsley sauce require some longer time for preparing but can be eaten the next day or even frozen.
Polish cooking is quite simple, if you look at the ingredients, but the execution of the recipe might sometimes be complicated, although it is not a rule – look at ‘gołąbki’ recipe here:
my ‘gołąbki’ recipe
Some ingredients are used quite often:
potatoes,
eggs,
flour (in this case gluten free flour, but in Polish cuisine history it usually was a wheat flour),
carrots,
breadcrumbs (I use sourdough bread breadcrumbs or a Low FODMAP, gluten free breadcrumbs) etc.
It is because, in our history, the cuisine often had to be economical, during and after the war, to be able to cook for a large family, using scarce ingredients. What I learnt from that until now is to be creative and often use what I have (in the fridge or a pantry) and don’t waste anything (there come ‘kopytka’: kopytka recipe, ‘krokiety’ (still to appear in my blog), all using up leftover ingredients.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for 20 Low FODMAP Polish ‘pulpety’ meatballs:
500 g lean beef mince 5%
500 g lean minced pork
1 tbsp. sourdough bread breadcrumbs, or gluten free breadcrumbs
2 tbsp. fresh parsley
2 eggs
salt, pepper
150 ml milk 1.5 % lactose free
1 tbsp. gluten free plain flour
3 carrots (183 g)
100 g uncooked rice
100 g parsnip
50 g leek, green part only
40 g celeriac
2 bay leaves
2 balls allspice
1/2 tsp. coriander seeds powder
Instructions for 20 Low FODMAP Polish ‘pulpety’ meatballs:
Smacznego!
For a Polish version of this recipe, please go here: http://przepisylowfodmap.eu/low-fodmap-pulpety-w-sosie-pietruszkowym