Our Low FODMAP Gluten Free Spaghetti & Meatballs recipe is FODMAP Friendly but does not sacrifice on flavor. We have 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.
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.
