For the meatballs

4 tbsp gluten free breadcrumbs

500g/1lb 2oz lean beef mince

1 tsp dried mixed herbs

1 free-range egg

1 tbsp olive oil

For the tomato sauce

1 tbsp olive oil

1 celery stalk, finely chopped

1 small carrot, grated

1 tbsp garlic infused oil

1 x 400g tin chopped tomatoes

2 tbsp tomato purée

500g/1lb 2oz gluten free spaghetti, cooked according to packet instructions

salt and pepper

Serves - 4


Put the mince in a large bowl, add the mixed herbs and gluten free breadcrumbs. Tap the egg gently on the side of the bowl and crack the egg into the bowl. Mix the mince mixture together with your hands, wet hands are best for this job. Really get squished in so all the ingredients are mixed together.

To shape the meatballs take a spoonful of the mince mixture and place in the palm of your hands. Cup your other hand over the mince and roll to make perfectly round meatballs. Make 16 meatballs, put the meatballs on a large plate and chill in the fridge for 20 minutes. Wash your hands before the next step.

To make the tomato sauce, heat a large pan and add the oil. Add the celery, carrots and garlic infused oil and fry for 6 minutes, or until soft but not browned. Add the tinned tomatoes and tomato purée. Season with salt and pepper and allow to simmer for 15 minutes on a low heat.

Heat a tablespoon of oil in another shallow pan, add the meatballs and cook over a medium heat for a few minutes until browned on the outside. To keep your meatballs round when frying, hold the handle of the pan and shake the pan in a round action so that the meatballs never have a chance to settle and flatten and remain round.

When the meatballs are evenly browned and cooked through, add them to the tomato sauce and simmer for a further 5 minutes. Serve the meatball sauce with gluten free spaghetti.

Recipe adapted from: Good Food
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