Our recipe for Low FODMAP Chicken Parm Meatballs takes the flavors from a classic dish we all know and love and transforms them into meatballs. Bake the chicken meatballs in the oven rather than frying, to make this dish even easier to get on the table. After baking, toss with an Italian sauce made without onions and garlic, so it is FODMAP Friendly certified, yet still packed with delicious flavor. These Low FODMAP Chicken Parm Meatballs are perfect for those following a low FODMAP diet. They are so delicious you may want to make an extra batch to keep in the freezer for a quick dinner on those busy weeknights.
cost per recipe: $8.99
The price is determined by the national average.
ounces uncooked gluten free spaghetti (228g)
egg, beaten (51g)
teaspoon Italian seasoning, crushed (1g)
cup shredded part skim mozzarella cheese (57g)
cup grated Parmesan cheese (33g)
jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)
cup plain gluten free bread crumbs (44g)
pound ground chicken (454g)
cup chopped fresh basil leaves (13g)
Heat the oven to 425°F. While the oven is heating, line a baking sheet with parchment paper.
Cook and drain the spaghetti according to the package directions. While the spaghetti is cooking, stir the egg, Italian seasoning, mozzarella cheese, Parmesan cheese and 2 tablespoons sauce in a large bowl. Stir in the bread crumbs. Season the chicken as desired. Add the chicken and mix with a fork until just combined. Shape the chicken mixture into 16 (1 1/2-inch) meatballs. Place the meatballs on the baking sheet.
Bake for 15 minutes or until the meatballs are cooked through. During the last 5 minutes of the baking time, heat the remaining sauce in a 3-quart saucepan over medium-high heat until hot. Add the meatballs and toss to coat. Serve the meatballs and sauce over the hot spaghetti. Sprinkle with the basil and additional Parmesan cheese, if desired.