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I am married to a large muscular male who would never say no to KFC or a big juicy burger when he's offered. Lucky for him, he gets to live with me & thanks to my gut issues, sensitive stomach and awareness of what refined sugars and processed products are doing to our bodies, I like to cook largely low FODMAP, gluten-free, wholefood meals.
To be honest, I relish the challenge of creating a meal that is extremely healthy and vege-packed - but also satisfies the likes of my husband!
This recipe does just that, and has become a staple in our household. It packs a major flavour punch thanks to all the beautiful herbs
Serves 3-4
Ingredients:
Meatballs:
400g Premium, free-range chicken mince
Zest of one lemon
Tspn - dried thyme, basil, parsley, oregano (or whatever you have!)
1/2 Tspn Tumeric Powder
Small bunch - fresh italian flat-leaf parsley, basil, oregano (again, whatever you have!)
One Egg
1/4 Cup Parmesan
1 Grated Zucchini
1/2 Cup Gluten-free oats OR Rice/GF breadcrumbs
Salt & Pepper
Sauce:
1 Tblspn Garlic Olive Oil
5 Spring Onions (green part only)
100g chopped button mushrooms
1 Tin Canned Tomatoes (if low FODMAP, ensure no onion or garlic present)
1 glass red wine or 2 Tblspn Balsamic Vinegar
10 cherry tomatoes (halved)
Large handful spinach
Pinch dried chili, oregano, basil
Salt & Pepper
Quinoa Spaghetti or any GF Spaghetti you like.
Fresh Basil & Parmesan to Serve
Method:
Pre-heat oven to 180 degrees celcius.
Combine all meatball ingredients in a bowl and set aside in the fridge for 1/2 an hour so flavours can develop.
Roll into tablespoon sized balls and place on a lightly greased oven tray (I use garlic olive oil to get a bit of garlic flavour whilst still ensuring the meal is low FODMAP).
Bake in the oven for 15 minutes or until meatballs are cooked through but still juicy.
In the mean time, prepare the sauce. Heat garlic olive oil in a saucepan on medium heat. Add the spring onions and mushrooms together with the dried chili and herbs. Cook for 2-3 minutes or until mushrooms start to soften up. Add canned tomatoes, wine/vinegar and the cherry tomatoes. Cook on low-med heat until mushrooms are cooked and sauce is thick and fragrant - about 10 minutes.
Season to taste.
Cook spaghetti according to packet instructions, ensuring it will be ready at the same time as the sauce.
Just before you are about to serve, add the meatballs to the sauce, along with a big handful of spinach. Fold through, then cover for a couple of minutes so flavours infuse and spinach wilts down.
Serve sauce and meatballs over the spaghetti and top with freshly torn basil and a shaving of Parmesan cheese.
