Gluten Free Broccoli Cheese Meatballs

It’s National Grain Free Day and I’m making chickpea risoni with broccoli cheese meatballs for dinner!

 

Box of chickpea risoni (I use the organic Explore Cuisine brand – it has one ingredient)

 

Meatball ingredients:

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

2 tablespoons of broccoli flour (I use Hearthy Foods)

1/4 parmesan or Italian blend cheese

1/4 cup chopped green onion (green top only)

1 tablespoon of marinara or tomato paste (I use Prego sensitive recipe)

1 tablespoon of garlic infused olive oil

1/4 teaspoon of salt

 

Combine meatball ingredients in bowl, form and roast at 425 for about 15 minutes on a sprayed aluminum foil lined baking sheet, flipping once. Cook pasta according to package instructions. 

Serve with squeeze of fresh lemon juice, grated parmesan & drizzle of garlic olive oil or your favorite low FODMAP sauce and just a reminder to keep your serving size to 1 cup cooked chickpea pasta if Oligos-GOS bother you.

 

Cheers and God Bless!