Description
Traditional low FODMAP meatballs in tomato sauce. Gluten-free and lactose-free. A simple but super tasty snack for New Year’s Eve.
Ingredients
Scale
For the meatballs
- 500 g minced meat (50% pork, 50% beef)
- 1 tbsp mustard (choose a low FODMAP version)
- 1 egg
- 1 tbsp oat flour or gluten-free breadcrumbs
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Pepper and salt
- 2 stalks of spring onion, the green part only
- 500 ml stock (make sure to pick a low FODMAP version)
For the tomato paste
- 500 ml stock
- 2 tbsp olive oil
- 2 tbsp gluten-free flour
- 1 can of pureed tomato (70 g)
- 1 tsp chilli powder
- ½ tsp cumin
- ½ tsp oregano
- A pinch of salt
Instructions
- Heat two tablespoons of olive oil in a pan. Add two tablespoons of flour and stir together. Add the spices and stir everything together.
- Add the stock and the tomato paste and stir together with a whisk. Bring the sauce to boil, lower the heat and leave the sauce to simmer for 15 minutes.
- In the meantime make the meatballs.
- Mix the meat with the egg, the mustard, the oat flour and all spices. Use some more pepper and salt than you would normally do to season the meat well. Cut the spring onions into small pieces and add them too.
- Knead the meat together well and roll it into small balls.
- Bring the stock to boil.
- Add the meatballs to the boiling water and poach them for about 5 minutes.
- Drain the meatballs and add them to the tomato sauce. Serve directly or leave them to cool and warm them right before serving them.
- Prep Time: 25 mins