For the meatballs

400g lean beef mince

100g gluten free breadcrumbs

1 egg, beaten

1 tsp chopped chives

1 tsp oregano

1 tsp salt and pepper

For the sauce

small bunch basil, most leaves roughly chopped, reserving few whole to serve

1 tsp olive oil

half a 700g bottle passata

For the potatoes

1kg potato, peeled and cut into small chunks

150ml lactose free milk

2 tbsp fresh basil pesto - click here for recipe

Serves - 4


Mix the meatball ingredients with half the chopped basil and some seasoning, then use your hands to shape into 16 meatballs.

Heat a non-stick frying pan, add the oil, then fry the meatballs, turning, for 5 mins until browned.

Tip in the passata and remaining chopped basil. Simmer gently for 10 mins until the meatballs are cooked through.

Meanwhile, boil potatoes for 10-15 mins until tender. Drain well, then return to the saucepan over a low heat and mash – leaving the heat on will help to dry out the potatoes for a fluffier mash.

Stir in the lactose free milk, then marble through the pesto.

Pile the mash onto 4 plates, spoon over meatballs and serve scattered with the reserved basil.

Recipe adapted from: Good Food
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