This low FODMAP meatballs recipe by Michele Rosen of Paleo Running Momma, is fantastic! Whether you’re on a low FODMAP diet or not, I recommend making this easy meatball recipe. It’s adaptable for so many different dietary needs and comes together quickly. I’ve continued to make it, even since being on the low FODMAP diet, because everyone eats it, it makes great leftovers and I always have the ingredients on hand. These are pan fried only, so don’t require the oven! You will need a lid for your skillet, though.
The sauce that we commonly used was the Rao’s “sensitive marinara,” made without garlic and onion. I know it sounds like it would taste like tomato paste, but it was really good! We found it at Whole Foods, Big Y and Target. We usually add in some frozen chopped spinach, when we’re heating it up. I swear you won’t taste it!
Here are some of the ways that I’ve enjoyed these low FODMAP meatballs:
- With spaghetti squash
- With sliced, sautéed zucchini (most often) or zucchini noodles (I’m honestly not a huge fan)
- With Barilla or Banza chickpea pasta or regular gluten free pasta, and sautéed zucchini and peppers
- Not as a typical bowl of meatballs and sauce. We dip them in sauce and have sweet potato and salad
Here are the ingredients:
Photo by Karolina Kołodziejczak
- ground pork
- ground beef
- tapioca flour or gluten free flour mix, for binding
- poultry seasoning (I use Old Bay)
- dried oregano
- dried or fresh basil
- dried or fresh chives
- ghee or other cooking fat
The original recipe does call for lamb, but I never have that on hand and always use just pork and beef. I’m sure the lamb addition would be phenomenal though.