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Low FODMAP and Gluten Free Recipe - Meatballs with tomato sauce & tagliatelle


For the meatballs

200g/7oz beef mince

½ tsp thyme

1 tbsp chives, finely chopped

salt and freshly ground black pepper

2 tbsp olive oil, for frying

For the tomato sauce

1 tbsp extra virgin olive oil

1 tbsp garlic infused oil

pinch dried chili flakes

400g tin chopped tomatoes

5 basil leaves, shredded (optional)

To serve

200g/7oz gluten free tagliatelle, cooked according to packet instructions

freshly grated Parmesan


For the meatballs, put all of the meatball ingredients, apart from the oil, in a bowl. Season with salt and pepper, then use your hands to thoroughly mix everything together.

Divide the mixture into 10 evenly sized pieces and roll each piece into a ball, then flatten slightly so they will cook more quickly.

Heat the olive oil in a large frying pan over a medium heat then add the meatballs and fry for 5-6 minutes, turning once or twice, or until golden-brown on both sides and cooked through.

For the sauce, heat the olive oil in a saucepan over a medium heat, add the chili and fry for 1 minute.

Tip in the tomatoes, increase the heat to high, and simmer for 5 minutes to reduce slightly then season with salt and pepper.

Stir in the garlic infused oil and basil leaves, reserving a little for garnish.

To serve, spoon the hot gluten free tagliatelle into a wide bowl, put the meatballs on top, pour over the tomato sauce, scatter with Parmesan and garnish with a little basil.

Recipe adapted from: Good Food

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*We recommend the help  of a registered dietician
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