Low FODMAP Gluten Free Spaghetti & Meatballs
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 r
Ingredients
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)
0.333 cup grated Parmesan cheese (40g)
1 tablespoon garlic-infused sunflower oil (15g)
0.25 teaspoon kosher salt (4g)
0.25 teaspoon ground black pepper (0.375g)
0.25 cup seasoned gluten free bread crumbs (22g)
1 pound lean ground beef (454g)
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)
0.333 cup grated Parmesan cheese (40g)
1 tablespoon garlic-infused sunflower oil (15g)
0.25 teaspoon kosher salt (4g)
0.25 teaspoon ground black pepper (0.375g)
0.25 cup seasoned gluten free bread crumbs (22g)
1 pound lean ground beef (454g)
Instructions
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.
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.
Low FODMAP Gluten Free Spaghetti & Meatballs
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 fre...
Directions
Print
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.
Ingredients
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)
0.333 cup grated Parmesan cheese (40g)
1 tablespoon garlic-infused sunflower oil (15g)
0.25 teaspoon kosher salt (4g)
0.25 teaspoon ground black pepper (0.375g)
0.25 cup seasoned gluten free bread crumbs (22g)
1 pound lean ground beef (454g)
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