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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.