Low FODMAP Recipes

Spaghetti & meatballs


I know this isn’t really “authentic” Italian food but that’s okay cause it’s delicious! As the summer has decided to ditch us, I’ve been craving something like this for a while! It’s so easy to make and so satisfying! This serves 2.


30 minutes


200g meatballs (or buy mince to roll up with a beaten egg and some seasoning)

200g spaghetti

1 tin chopped tomatoes

1 glass red wine

1 gluten free beef stock cube

1 tbsp tomato purée

1 tbsp garlic-infused oil

4 spring onions (green parts only)

1/2 tsp dried basil

1/2 tsp dried oregano

Pinch of salt and pepper

Handful of fresh basil & parmesan (to serve)


Cook the spaghetti according to packet instructions.

In a pan, gently fry the chopped spring onions in the garlic oil until lightly brown. Then add the meatballs and roll around in the pan to cook all sides.

When the meat starts to brown, add the red wine and reduce for a couple of minutes. When the wine has reduced slightly, add the tinned tomatoes, tomato purée, beef stock and seasoning.

Continue to cook so that the sauce begins to thicken.

Serve the meatballs and sauce over the spaghetti and sprinkle with fresh basil & Parmesan.



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