This is a quick and easy meal that can be shared amongst your family for a tasty fuss free dinner!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Calories 357 kcal
- 350 g plum tomatoes tinned variety
- 1 tbsp oregano
- 1 tbso parsley
- 2 spring onions diced, green part only for low FODMAP
- 1 tbsp dairy free butter I used pure sunflower dairy free butter
- 1 splash of almond milk ~60ml, can substitute for other low FODMAP milks if tolerated
- 1 pinch sugar
- 1 chilli optional, deseeded and finely chopped
- 130 g mixed peppers sliced
- 2-3 carrots approx 200g, diced
- 1 courgette approx 200g, diced
- 1 tsp asafoetida powder
- 30 ml cold water
- 1 tbsp Knorr concentrated liquid stock beef Check ingredients if still safe under UK NHS low FODMAP guidelines
- 16 beef meatballs I get mine from the butchers ensure there is no wheat, gluten, onion, garlic just plain meat, rice flour and seasoning will be perfect.
- 20 g dairy free cheese I used violife, the pizza variation melts best
- 400 g gluten free spaghetti avoid products with high FODMAP ingredients
- Fry 3/4 of spring onion greens in the butter for 5 minutes.
- Add the tomatoes, parsley, oregano, sugar, seasoning, chilli, mixed peppers, carrots, courgette, asafoetida powder, water and stock. Cook for 10 minutes until the liquid has reduced.
- Then add the milk and meatballs and cook for 10 minutes.
- Meanwhile put a large pan of water on to boil.
- Whilst cooking the meatballs and sauce for a further 10 minutes, cook the pasta.
- Check the pasta is cooked and drain.
- Thicken the meatball sauce if needed by adding (1 tsp cornflour with 1 tbsp. cold water) and grate in the cheese. Stir through.
- Top with the remaining spring onion greens.
- Serve 100g of spaghetti with 1/4 of the meatball sauce and 4 meatballs.