Our Low FODMAP Gluten Free Spaghetti & Meatballs recipe is FODMAP Friendly but doesnt sacrifice on flavor. Weve 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.
cost per recipe: $13.55
The price is determined by the national average.
ounces uncooked low FODMAP gluten free spaghetti (made with corn and rice flour) (228g)
cups firmly packed baby spinach, finely chopped (about 2 ounces) (58g)
jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)
egg, beaten (51g)
tablespoon finely chopped fresh parsley (4g)
cup grated Parmesan cheese (40g)
tablespoon garlic-infused sunflower oil (15g)
teaspoon kosher salt (4g)
teaspoon ground black pepper (0.375g)
cup seasoned gluten free bread crumbs (22g)
pound lean ground beef (454g)
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.