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Best Low FODMAP meatballs ever

Low FODMAP beef meatballs in a tomato sauce, with a gluten free pasta
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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 passsata with herbs, so the meatballs were stewing away in a nice tomato sauce.
 
 
Beef meatballs frying with no oil
Beef meatballs frying with no oil
 

Ingredients for the best Low FODMAP Beef meatballs ever:

(No added oil)
 
For the meatballs:
 
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
 
 
It makes 20-30 meatballs, depending on the size
 
For the sauce:
 
1 tbsp fresh thyme
 
500 g Passata
 
1/2 tin chopped tomatoes
 
100 ml water
 
Salt, black pepper to taste
 
Low FODMAP beef meatballs stewing in a tomato sauce
Low FODMAP beef meatballs stewing in a tomato sauce

 

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.

 

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.

 

The best ever Low FODMAP meatballs
The best ever Low FODMAP meatballs
 
 
 

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

 
 
 
Low FODMAP beef meatballs in a tomato sauce, with a gluten free pasta
Low FODMAP beef meatballs in a tomato sauce, with a gluten free pasta
 
 
This recipe is loosely based on a Gordon Ramsay’s Italian meatballs recipe, that I have used for many years until I had to adjust it to a Low FODMAP diet and a healthier living style (nothing to do with Low FODMAP, rather with my weight loss goals ;). So all of the onion and garlic had to go  (to be Low FODMAP) and I reduced the usage of oil in this recipe. I am not saying that everyone needs to reduce the oils in the recipe, it is just for some people like me who have other reasons to do that (like reducing calories intake).
 
 
Still, after this changes those meatballs are VERY TASTY and you do not miss anything in them!
 
 
 

Best Low FODMAP meatballs ever

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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner, Lunch, Main Course
Cuisine: American, British, Italian
Keyword: Low FODMAP, Low FODMAP dinner
Author: fitfodmapfoodieuk

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.

Zapraszam na polskojęzyczną wersję tego przepisu na blogu Przepisy Low FODMAP.

 

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