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Low FODMAP Gluten Free Spaghetti & Meatballs

Low FODMAP Gluten Free Spaghetti & Meatballs

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Our Low FODMAP Gluten Free Spaghetti & Meatballs recipe is FODMAP Friendly but doesn’t sacrifice on flavor. We’ve added chopped spinach to our meatball recipe for extra flavor and a fresh twist. These meatballs bake in the oven so there is no need to spend time frying and they are ready in just 35 minutes. Toss them in a delicious tomato sauce, which is made without onions and garlic, so it is FODMAP Friendly certified, yet still packed with delicious flavor. Serve with gluten-free spaghetti and dinner is ready for any night of the week.

serves 4 people

Ingredients

cost per recipe: $13.55

The price is determined by the national average.

  • 8

    ounces uncooked low FODMAP gluten free spaghetti (made with corn and rice flour) (228g)

  • 2

    cups firmly packed baby spinach, finely chopped (about 2 ounces) (58g)

  • 1

    jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)

  • 1

    egg, beaten (51g)

  • 1

    tablespoon finely chopped fresh parsley (4g)

  • 1/3

    cup grated Parmesan cheese (40g)

  • 1

    tablespoon garlic-infused sunflower oil (15g)

  • 1/4

    teaspoon kosher salt (4g)

  • 1/4

    teaspoon ground black pepper (0.375g)

  • 1/4

    cup seasoned gluten free bread crumbs (22g)

  • 1

    pound lean ground beef (454g)

view nutrition info

How to Make It

Heat the oven to 425°F.  Line a rimmed baking sheet with parchment paper. Cook and drain the spaghetti according to package directions.  While the spaghetti is cooking, mix the spinach, 2 tablespoons sauce, egg, parsley, cheese, oil, salt and black pepper in a large bowl.  Stir in the bread crumbs.  Add the beef and stir with a fork until just combined.  Firmly shape the beef mixture into 16 (about 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.  Place the meatballs in the sauce and carefully stir to coat.  Serve the meatballs and sauce over the hot spaghetti.
Step 1

Heat the oven to 425°F.  Line a rimmed baking sheet with parchment paper.

Step 2

Cook and drain the spaghetti according to package directions.  While the spaghetti is cooking, mix the spinach, 2 tablespoons sauce, egg, parsley, cheese, oil, salt and black pepper in a large bowl.  Stir in the bread crumbs.  Add the beef and stir with a fork until just combined.  Firmly shape the beef mixture into 16 (about 1 1/2-inch) meatballs.  Place the meatballs on the baking sheet.

Step 3

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.  Place the meatballs in the sauce and carefully stir to coat.  Serve the meatballs and sauce over the hot spaghetti.

Recipe Tips

  • Not all gluten free pasta are low FODMAP. Be sure to read nutrition labels carefully.

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Made With
(23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)

(23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)

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