Ingredients


½ celery stick, cut into small chunks

1 small carrot, cut into small chunks

500g boneless skinless chicken thighs, cut into chunks

a few chives, snipped

oil, for greasing

To serve

4 tbsp low FODMAP tomato sauce

100g grated mozzarella


Serves - 4








Method


Heat oven to 200C/180C fan/gas 6. Blitz the celery, carrot, chicken and chives in a food processor until finely chopped.

You may need to use a spatula to scrape the sides of the bowl a few times.

Shape into small meatballs. If freezing, space out on a tray and put in the freezer.

Once frozen, transfer to a freezer bag and take them out when needed. Defrost thoroughly in the fridge before cooking.

To cook, put on a baking tray lined with greased foil and bake for 10 mins or until browned and cooked through.  

Top each meatball with a tsp of tomato suace, then top with grated mozzarella, then bake for another five minutes, until the cheese has melted.

Served with gluten free pasta.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chicken meatballs
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