Take the mince out of the freezer a couple of hours before to come to a room temperature. The meat not only cooked more evenly when not cold, but also your hands won't be freezing when forming the meatballs!

Place the meat mince in a large mixing bowl. Grate the courgette using an large grater, not the fine one. Add it to the mince.

Choose a nice, fresh green leaves from the leek, chop them finely and also add to the beef mince. Then chop the oregano and peel off the thyme leaves from the stalk and also place with the mince.

Grate the cheddar cheese, same as courgette on large grater and add it to the bowl with one egg. Season with a salt and pepper, mix all ingredients very well with your hands to incorporate the flavours.

Form about 40 small meatballs.

Fry the Low FODMAP meatballs in a large non stick pan, using Fody shallot or garlic infused oil. DO NOT fry all of them at once, because instead of frying, they will stew and might break apart! Instead fry them in 2-3 portions, placing first, ready fried portions on a plate.

When all of the courgette meatballs are fried and golden brown, place them back in the large pan, together with all of the ingredients for the sauce: mixed herbs, salt, pepper, passata and chopped tomatoes. Mix all well.

Lower the heat and stew in the sauce for about 30 minutes. Ready!

Enjoy!