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
4 tbsp low FODMAP tomato sauce
100g grated mozzarella
Serves - 4
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