Low FODMAP Meatballs (2024)

These low FODMAP meatballs are packed with juicy goodness, seasoned to perfection, and will prove to you that you can still enjoy delicious comfort food on a low FODMAP diet.

Pair these Italian low FODMAP Meatballs with this classic Low FODMAP Tomato Sauce and serve with spaghetti or other pasta of choice, or make a low FODMAP meatball sandwich.

📔 Ingredients & Substitutes

Minced beef. I recommend using beef that is 80 or 85 % lean. You can also use other types of meat like pork or turkey.

Lactose-free milk. Milk is used to add some mixture to the meatballs. You can replace the milk with water.

Gluten-Free Breadcrumbs. The breadcrumbs are important for getting that tender texture. If you skip on the breadcrumbs your meatballs will be very dense. You can replace the breadcrumbs with rolled oats.

Green parts of spring onions. Instead of spring onions, you can also use chives.

Egg. The egg helps bind the meatball dough together. I haven’t texted an egg-free version so I don’t have any tips on what you can use instead of eggs.

Parmesan Cheese gives that nice cheesy flavor

Fresh basil & parsley. I love adding fresh herbs to meatballs because they give so much flavor but you can also use dried basil and parsley.

Salt & pepper. You can add more or less seasoning according to your taste.

🥣 How to make these Meatballs

STEP 1 - MAKE THE MEATBALL DOUGH

In a large mixing bowl, combine lactose-free milk, beaten egg, chopped fresh basil, parsley, salt, and black pepper. Next add the minced meat, gluten-free breadcrumbs, parmesan cheese, and chopped spring onions. Using clean hands, mix and knead the ingredients in the bowl until everything is well combined. This will help ensure the flavors are evenly distributed throughout the meat mixture.

STEP 2 - FORM THE MEATBALLS

Using a cookie scoop, scoop the meatball dough until there is nothing left.Place each meatball into the prepared baking tray. Using your hands form the scooped meatball dough into a ball.

STEP 3 - BAKE THE MEATBALLS

Put the baking sheet with the meatballs into the preheated oven. Bake for approximately 20-25 minutes or until the meatballs are cooked through and lightly browned on the outside.

To make sure the meatballs are fully cooked, you can use a meat thermometer to check their internal temperature. The safe internal temperature for beef is 160°F (71°C).

📖 Storage instructions

You can store leftover meatballs in an airtight container in the refrigerator for up to 3 days or you can freeze them in freezer bags for up to 3 months.

💬 FAQ

🥘 More low-fodmap meals

• Low FODMAP Chili Con Carne
• Low FODMAP Spaghetti Bolognese
• Vegetarian Swedish Meatballs
• Low FODMAP Lasagna

Did you make this? Tell me about it! Leave a ⭐ REVIEW and COMMENT below!

Recipe