Serving Idea: Spaghetti with Braised Chicken Meatballs

Serves 4


1 jar of SOME Foods Classic Tomato Sauce
700g chicken mince
4 tablespoons chopped parsley
1 tablespoon chopped basil
Sea salt & freshly ground pepper to taste
1 egg
50g (1/2 cup) dry gluten free breadcrumbs
Olive oil
500g gluten free spaghetti

Photo of low FODMAP Braised Chicken Meatballs



Preheat the oven to 180°C.

Mix the chicken mince, chopped basil, 2 tablespoons of the chopped parsley (reserve 2 for serving), sea salt, pepper, egg and gluten free breadcrumbs together. Roll into 3cm balls.

Heat a large heavy-based frypan over medium-high heat. Add a generous splash of olive oil and cook the meatballs until golden brown. Transfer to an ovenproof casserole or baking dish, reserving the pan juices.

In the same frypan, pour in a jar of SOME Foods Classic Tomato Sauce and bring to the oil, stirring well to combine with the reserved pan juices.

Pour the hot sauce over the meatballs. Cover the dish with foil or fitted lid and bake in the preheated oven 45 minutes. Remove from the oven.

Cook the spaghetti according the instructions on the packet.

Drain the pasta and serve with the meatballs and sauce, sprinkled with the reserved chopped parsley.

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