Spaghetti & Meatballs {low FODMAP, LCHF}

Italian food on a low FODMAP diet can often be a disappointing experience. Most recipes are filled with copious amounts of garlic, onion and wheat. Today however I have created a gem of a recipe that would have to be one of my most favourite low carb and low FODMAP creations - Spaghetti & Meatballs!

To make this low FODMAP and low carb I use zucchini noodles (zoodles) in place of wheat spaghetti. The flavours and textures work amazingly well here, and you're giving yourself an extra serve of vegetables, well done you!

Meatballs:

500g beef mince

1/3 cup grated parmesan

¼ cup gluten free breadcrumbs

1 egg

½ tab garlic oil

1 tsp dried oregano

1 tsp dried basil

1 tsp dried chilli flakes

Salt & Pepper

Sauce:

400g tin diced tomatoes

1/2 cup pasata

¼ cup olives, chopped

Noodles:

3 large zucchinis (or 4 medium size)

Extra olive oil. 

Serves 3-4

Combine all the meatball ingredients in one bowl and mix together with your hands until mixture is distributed evenly.  If you have fresh herbs that's even better, just dice finely and add to mixture in place of the dried ones. 

Roll the meat mixture into medium size balls with your hands. Heat olive oil in frypan, and place meatballs on hot pan. Seal the balls by cooking for just a couple of minutes on each side (they do not need to cook fully through at this stage).  This will seal in the flavour and add depth to the dish. 

Next pour the sauce ingredients over meatballs and simmer on medium heat for around 10-15min.

While the meatballs are simmering in the sauce create your zoodles (zucchini noodles) using a vegetable peeler or Zoodle maker.

Check meatballs are cooked through then add zoodles to pan. Toss together so all the zoodles are coated with the delicious sauce.

Top with grated parmesan cheese and serve immediately. 

x K