Italian Meatballs - Low FODMAP, Paleo, Dairy Free, Whole30
These grain free beef & pork Italian-inspired meatballs come together easily and are cooked in the oven for a grain free and tummy friendly meal! Best served with a tomato and/or roasted red pepper sauce.
Servings 4
Equipment
- Baking Sheet
- Oven
Ingredients
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/3 cup finely chopped green onion tips
- 1/3 cup fine blanched almond flour
- 1/4 cup finely chopped parsley
- 1 large egg
- 1 tbsp tomato paste
- 1 tsp balsamic vinegar
- 1 tsp garlic-infused oil
- 1 tsp Italian seasoning OR 1/2 tsp dried oregano, 1/4 tsp dried basil, 1/4 tsp dried sage
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F. Line large baking tray with foil and lightly grease with olive oil or cooking spray.
- In a large bowl, thoroughly mix all ingredients, kneading and squeezing until ingredients are evenly distributed.
- Shape mixture into 18-22 (1½ inch) meatballs and place on baking tray 1 inch apart.
- Bake uncovered for 18-20 minutes until meatballs are no longer pink in the center.
- Combine with favorite tomato or roasted red pepper sauce. Enjoy!
Notes
- A leaner ground beef (93/7) and a fattier ground pork (80/10) works well for my preferences as the fat from the pork gives the meatball some softness. Feel free to adjust here according to your taste.
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
- Be sure to read ingredient lists for tomato paste and Italian seasoning to avoid any added high FODMAP items.