Low FODMAP Meatballs with Homemade Tomato Sauce
This mouth-watering dish is sure to satisfy your craving for classic meatballs, without any tummy upset. We’ve also paired the meatballs with a super simple, homemade pasta sauce to round out the dish.
Low FODMAP Meatballs with Homemade Tomato Sauce
Rated 3.0 stars by 1 users
Servings
4
Prep Time
40 minutes
Cook Time
1 hour
Ingredients
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lean ground beef, 1 ½ pounds
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gluten-free dried bread crumbs, ½ cup
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parsley, 2 tablespoons, finely chopped
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fresh chives, 2 tablespoons, finely chopped
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parmesan cheese, 1/2 cup
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kosher salt, 1 teaspoon
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ground black pepper, ½ teaspoon
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ground nutmeg, ¼ teaspoon
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gourmend garlic scape powder, ½ teaspoon
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egg, 1 large, beaten
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vegetable oil,2 tablespoons, for cooking meatballs
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plain canned whole or diced tomatoes, 14 ounces
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tomato paste, 2 tablespoons
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olive oil,1 tablespoon
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fresh chives, 2 tablespoons, finely chopped
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gourmend low fodmap chicken broth, 1 ½ cups
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dried bay leaves, 2 leaves
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kosher salt, ¼ teaspoon
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white sugar, ¾ teaspoon
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dry gluten-free pasta, ⅔ pound (about 10 ounces)
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parmesan cheese, fresh grated, for serving
For the Meatballs
For the Sauce
For Serving
Directions
Using a wooden spoon, gently combine the ground beef, bread crumbs, parsley, fresh chives, parmesan, salt, pepper, nutmeg, garlic scape powder, egg, and ½ cup warm water in a bowl. The mixture should combine easily, but not be soggy. If your mixture feels too dry then add another splash of water.
Next, using your hands, scoop up little handfuls of the meatball mixture and form 14-16 meatballs about 2 inches in diameter (think the size of a golf ball). Place on a plate and set aside.
Warm vegetable oil in a wide skillet or heavy bottomed dutch oven over medium heat, adding the meatballs to cook. You might need to cook the meatballs in two batches to stop them from overcrowding (otherwise you might steam the meatballs instead of browning them). Cook the meatballs for 20-25 minutes, turning them occasionally so they cook evenly – turn down the heat if needed to ensure they don’t burn. Once the meatballs are cooked through (internal meatball temperature should be about 160°F on a food thermometer), set the meatballs aside on a clean plate. Wipe any oil from the pan with a paper towel but do not wash the pan.
For the sauce, add the canned tomatoes and their juices, plus the tomato paste into a blender or food processor and blend for about 20 seconds to form a smooth puree. Heat the olive oil in the same pan you cooked the meatballs in, adding the chives and stirring until fragrant. Then pour the tomato puree into the pan and add the chicken broth, bay leaves, dried chives, salt, and sugar.
Season generously with some fresh ground pepper. Stir well, scraping up and incorporating any stuck brown bits from the bottom of the pan and allow the sauce to gently simmer for about 20 minutes, with a cover slightly ajar. Add the cooked meatballs to the sauce and let them warm and combine with the sauce for a few minutes. Season with more salt and pepper to taste, as needed.
Serve hot on cooked gluten-free pasta. Sprinkle with fresh grated parmesan cheese, if desired.