Spaghetti & Meatballs - GF and Low FODMAP!

It's National Spaghetti Day!!!!

Spaghetti & meatballs is one of my favorite meals and this low FODMAP version does not disappoint!  This also comes together in less than 30 so it's perfect for a weeknight meal.

1-pound ground chicken or turkey

1/3 cup pecan flour (I use Hearthy Foods)

1 tablespoon of dried chives

1 tablespoon of dried parsley  

1/4 teaspoon each of dried oregano and basil

1 tablespoon marinara (Prego sensitive recipe or homemade to keep low FODMAP)

2 teaspoons garlic infused olive oil

1/4 teaspoon of sea salt

Quinoa noodles (I use Andean Dream brand)

Marinara (I use Prego sensitive recipe or make my own – see recipe below)

 

Combine meatball ingredients in bowl, form into meatballs and roast at 425 for about 12 minutes on a sprayed aluminum foil lined baking sheet, flipping once at the 6-minute mark.

Prepare noodles according to package instructions (boil approximately 15 minutes)

Serve with low FODMAP marinara and top with shredded cheese and parsley!

 

 

Basic 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)

Cook in crockpot on low for 4-6 hours

 

Note:  if you’re looking to lower your lectins you can make this in a pressure cooker

 

 

Cheers and God Bless!