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Low FODMAP Gluten Free Spaghetti & Meatballs

Serving of Low FODMAP Gluten-Free Spaghetti & Meatballs made with Prego® sauce
  • prep time: 20 min
  • total time: 35 min
  • serves: 4 people
  • calories: 546 1 serving

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.


  • 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 (23.75 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)


  • Tips

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

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Made With

Calories 546
Total Fat 18 g
Sat. Fat 5.6 g
Trans Fat 0 g
Cholesterol 121 mg
Sodium 948 mg
Total Carb 61 g
Dietary Fiber 5 g
Sugar 12 g
Protein 33 g
Vitamin D 2 %DV
Calcium 13 %DV
Iron 22 %DV
Potassium 21 %DV

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