Serves 2:
INGREDIENTS:
200g gluten free pasta
Parmesan to taste (optional)
Meatballs:
250g lean turkey mince
1 tbsp chopped chives
1 tsp hot smoked paprika
½ tsp cumin
½ tsp chilli flakes
Salt & black pepper
Sauce:
1 tsp coconut oil
400g tinned chopped tomatoes
1 courgette
1 red pepper
1 red chilli
2 tbsp chopped parsley
1 tbsp dried mixed herbs
Salt & pepper
1 tsp hot smoked paprika
½ tsp cayenne pepper
½ tbsp cider vinegar
METHOD:
- First make the meatballs, mix all the ingredients together with your hands and form into balls about 5cm in diameter
- Melt the coconut oil in a pan over a medium heat
- Chop the veg and fry in the oil for 5 minutes until it starts to soften
- Gently add the meatballs and 5 minutes turning regularly
- Add all the other ingredients, cover and leave to simmer for approximately 15 minutes
- Cook the pasta as per instructions
- Cut one of the meatballs in half to check they are cooked
- Place the drained pasta in bowls, pour over the meatballs and sauce then top with more basil and parmesan if using
It’s hard to believe this turkey meatballs, pasta and paprika tomato sauce dish is low-fodmap. I used to think tomato sauces wouldn’t be same without loads of onion and garlic. I have worked out that if you use lots of herbs and spices in recipes they can be delicious without them. I only recently started eating chicken and turkey again so one of the first things I wanted to try was pasta with meatballs and this doesn’t disappoint!