Meatball Sub

I love this sandwich and it's GF, low FODMAP and egg free - this can easily be made dairy free by omitting the cheese! 

 

GF baguettes (I use Schar brand - these are GF and vegan)

Meatballs (see recipe below from previous post)

Cheese of choice (I like moz or white cheddar)

Fresh parsley

Sauce of choice (see homemade marinara below or use Prego brand sensitive stomach jar for a quick meal)

 

 

Meatballs - this recipe is adapted from @thefodmapfactor IG page – I swapped almond flour for pecan flour from Hearthy Foods.

1-pound ground chicken

1/3 cup pecan flour

1/3 cup chopped green onions (green top only)

1/4 cup chopped parsley

1/4 teaspoon of sage

1/4 teaspoon of basil

1 tablespoon tomato paste

1 tablespoon garlic infused olive oil

1/4 teaspoon of sea salt

 

Combine ingredients in bowl, form into meatballs and roast at 425 for about 15 minutes on a sprayed aluminum foil lined baking sheet.

 

Marinara -

Combine:

50 oz of crushed organic tomatoes

1 tablespoon of parsley

1 tablespoon of oregano

1 tablespoon of sugar

Sea salt to taste (watch quantity if the tomatoes have salt)

2 tablespoons of garlic infused olive oil (certified low FODMAP if necessary)

Optional – grate in parmesan cheese

 

Cook in crock-pot on low for 4-6 hours

 

Cheers and God Bless!