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.
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🌟 Recipe Overview
- Bursting with flavors. These low FODMAP meatballs are so flavorful, you won’t even notice that they are low FODMAP.
- Juicy and tender.
- Easy to make. This recipe is so easy to make and will guarantee success.
📔 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.
🔖 LOW FODMAP NOTES
- Regular milk is low FODMAP only in very small servings (20g per serving), to stay on the safe side I recommend using lactose-free milk.
- Only the green parts of spring onions are low FODMAP.
🥣 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
Yes, you can also fry these meatballs. However, I find baking to be the easier option.
🥘 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
Low FODMAP Meatballs
Ingredients
- 1 lb minced beef
- ¼ cup lactose-free milk
- ½ cup gluten-free breadcrumbs
- 2 spring onions (only the green parts)
- 1 egg
- ⅓ cup parmesan cheese
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh basil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for baking the meatballs later. Line a baking tray with baking paper.
- 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. 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.
- Place the baking tray 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).
Sara says
I just made this and they are the most delicious meatballs that I've tried! Everyone in my family loved them. Thank you so much for this recipe!❤️