Low FODMAP Recipe  

Turkey meatballs with spaghetti and tomato sauce


For the meatballs

1 tbsp olive oil

1 tsp Chives

40g/1½oz Gluten free white breadcrumbs

50ml/2fl oz rice milk

250g/9oz turkey mince

1 tsp fresh thyme leaves

½ tsp salt and freshly ground black pepper

1 tbsp Gluten free flour, for dusting

2 tbsp sunflower oil

For the tomato sauce

1 tbsp olive oil

2 Sticks celery sliced

2 Medium carrots diced

400g/14oz tin chopped tomatoes

100ml/3½fl oz water

1 tbsp tomato purée

2 tsp sugar

¼ tsp dried oregano

pinch dried chilli flakes

salt and freshly ground black pepper

To serve

250g/9oz gluten free spaghetti

chopped fresh parsley or basil

Preparation method

For the meatballs, Soak the gluten free breadcrumbs in the rice milk for 10 minutes in a large bowl.

For the sauce, heat the oil in a pan and fry the celery and carrot for about 10 minutes until softened.

Add all the remaining ingredients and simmer, covered, for seven minutes.

For the meatballs, add the turkey mince, , thyme, salt and freshly ground black pepper to the soaked breadcrumbs and mix together.

Using floured hands, form teaspoons of the turkey mixture into small balls.

Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes.

Cook the gluten freespaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve.

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