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Low FODMAP Oven Baked Meatballs
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Oven-Baked Meatballs - Low FODMAP, Gluten Free

Ground pork and beef are combined with savory ingredients for an easy, oven-baked meatball that pairs well with your choice of tomato sauce. See notes below for additional information on ingredients.
Course Main Course
Cuisine Italian
Keyword Gluten Free, Low FODMAP
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 servings

Ingredients

  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 4 stalks green onion, minced (green tips only)
  • 1/3 cup gluten free bread crumbs (I use Glutino's plain bread crumbs)
  • 1/3 cup parmesan, grated
  • 1 large egg
  • 1 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 1 tsp garlic-infused olive oil
  • 1 tsp Italian seasoning (I use Casa de Sante's Italian Tuscan herb mix)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 425°F. Line large baking tray with foil; lightly grease with olive oil or cooking spray.
  • In large bowl, add all ingredients. Mix thoroughly by hand, kneading and squeezing until ingredients are evenly distributed.
  • Shape mixture into 18-22 (1 1/2-inch) meatballs. Place on baking tray 1 inch apart.
  • Bake uncovered for 18-20 minutes, until meatballs are no longer pink in the center.

Notes

  1. 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.
  2. 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.
  3. Be sure to read ingredient lists for tomato paste and Italian seasoning to avoid any added high FODMAP items.