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Instructions to make 20-30 beef meatballs in a tomato sauce:

Take the lean beef mince out of the fridge couple of hours before making the meatballs. In this way, it won’t be so cold the you handle the meat, also it helps with even cooking.

When ready to prepare the meatballs, place the mince in a large bowl, together with a gluten free breadcrumbs (you can make them at home by using up stale gluten free bread and grating it or placing it in a blender), grated cheddar cheese, parsley, basil and lightly beaten egg. Also add some seasoning.

Then mix everything together, squeezing it in your hands. Using a tablespoon s a measure, form in your hands 20-30 meatballs. I like them quite small. This time my 6 year old was helping making them and even she was able to make quite small, regular meatballs!

Place the meatballs for 30 minutes in the fridge, so they firm up a bit and the flavours mingle together. If you don’t have time, just go to the next step.

Place a large non stick pan on medium high heat, with no oil. Place the meatballs carefully in the pan. Fry them on all sides, making sure that they are cooked through.

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Add passata, 1/2 tin tomatoes, fresh thyme, some water and seasoning to the pan.

Mix well with the meatballs. Lower the heat, cover and simmer for about 30 minutes.

At this point you can adjust the seasoning.

Serve with a gluten free pasta, with a garnish of basil.

For more Low FODMAP dinner ideas, please go to the Fit FODMAP Foodie’s blog section.

Best Low FODMAP meatballs ever

fitfodmapfoodieuk

Often, when preparing the meat mince, even if it is a lean 5% mince, I find that no more oil is needed in the pan. In this case I fried the meatballs in a non stick good pan, afterwards I added pasta with herbs, so the meatballs were stewing away in a nice tomato sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner, Lunch, Main Course

Cuisine American, British, Italian

Equipment

• non stick pan
• wooden spatula

Ingredients

  

• 500 g lean 5% beef mince
• 50 g gluten free breadcrumbs
• 40 g cheddar cheese grated
• 2 tbsp fresh parsley
• 2 tbsp fresh basil
• 1 egg lightly beaten
• salt black pepper
• 1 tbsp fresh thyme
• 500 g Passata
• 1/2 tin chopped tomatoes
• 100 ml water
• Salt black pepper to taste

Instructions

 

• Take the lean beef mince out of the fridge couple of hours before making the meatballs. In this way, it won't be so cold the you handle the meat, also it helps with even cooking.
• When ready to prepare the meatballs, place the mince in a large bowl, together with a gluten free breadcrumbs (you can make them at home by using up stale gluten free bread and grating it or placing it in a blender), grated cheddar cheese, parsley, basil and lightly beaten egg. Also add some seasoning.
• Then mix everything together, squeezing it in your hands. Using a tablespoon s a measure, form in your hands 20-30 meatballs. I like them quite small. This time my 6 year old was helping making them and even she was able to make quite small, regular meatballs!
• Place the meatballs for 30 minutes in the fridge, so they firm up and the flavours mingle together. If you don't have time, just go to the next step.
• Place a large non stick pan on medium high heat, with no oil. Place the meatballs carefully in the pan. Fry them on all sides, making sure that they are cooked through.
• Add passata, 1/2 tin tomatoes, fresh thyme, some water and seasoning to the pan.
• Mix well with the meatballs. Lower the heat, cover and simmer for about 30 minutes.
• At this point you can adjust the seasoning.
• Serve with a gluten free pasta, with a garnish of basil.

Keyword Low FODMAP, Low FODMAP dinner

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