Easy meatballs - low FODMAP

I love meatballs. The kids love meatballs. Who doesn't like meatballs? These meatballs are made with low-fat heart-smart lean mince beef and IBS acceptable tomato sauce. This serves 4 with pasta of your choice. You could use gluten-free pasta for celiacs. Or alternatively serve it with rice.

Ingredients:

• 500g lean heart-smart mince beef
• 1 tablespoon gluten-free rice crumbs
• 1 egg
• Tablespoon of sauce or paste of your choice. I find tandoori paste is excellent, but if your tummy can't handle that, a thick sauce of your choice, ie BBQ, thick soy, curry paste, chilli paste, etc
• 2 tablespoons good quality olive oil
• 1 carrot peeled and finely chopped
• 1/2 capsicum finely chopped
• 1 tablespoon celeriac (turnip) peeled and finely chopped
• 1/4 cup stock of your choice
• 680g tomato cooking base (with no hidden ingredients) * see note below
• 1 tablespoon thyme

Method:

1. In a bowl place the egg and whisk briefly, add the mince, sauce/paste and rice crumbs
2. Mix with your hands really well until everything is mixed together
3. In the palm of your hands roll mince into 2cm diameter meatballs. 500g of mince should yield 40-42 meatballs of this size
4. Heat the oil in a large pan and cook the meatballs in batches until browned on both sides. It took me three batches in the pan I was using. It would be faster if you used a large electric frying pan
5. Once you've browned all meatballs on both sides, remove them to a plate
6. To the juices in the pan, add the capsicum, carrot and celeriac (turnip) and the stock
7. Scrape the bottom of the pan so all the bits of browned mince mix with the vegetables and stock
8. Add the thyme and mix well
9. Add the tomato cooking base and mix well
10. Carefully add the meatballs to the sauce, gently pushing them under the surface
11. Bring to the boil, then turn down to a simmer while your pasta or rice is cooking
12. Serve whilst hot either on rice or pasta and your favourite (tummy safe) grated cheese. I used Grana Padano...D-E-L-icious  XD

Note: It's important to check your tomato bases and pasta sauces at the supermarket. Most of them have garlic and onion in them, so if you are following the low FODMAP diet and/or suffer from IBS, you will need to avoid these. This tomato base is the CHEAPEST in Woolworths and is low FODMAP. You can add whatever herbs and spices your tummy can handle while preparing the sauce for your meatballs...or for any bolognaise dish you are making.

Spaghetti with Squashed Tomatoes

Because we are currently doing the $120 Food Challenge, this recipe is courtesy of said book. I had to adapt it slightly because I don't like anchovies, so it is a little different, but it turned out extremely nice. It's a very affordable meal when cherry tomatoes are in season (spring) and serves 4. Admittedly the portion sizes are smaller than we are used to so we ended up going back for seconds (lucky I made a little more spaghetti)!

Ingredients:

• 250g cherry tomatoes
• 2 tablespoons olive oil
• 350g dried spaghetti or other long pasta
• 1 clove garlic, thinly sliced
• 4 anchovies (we used about 12 whole pitted olives instead)
• A handful of fresh basil leaves (whole)
• Freshly ground pepper
• Shaved or grated parmesan

Method:

1. Preheat oven to 180 degrees celsius
2. Place cherry tomatoes on a baking try and drizzle with 1 tablespoon olive oil
3. Roast for 20mins or until slightly wilted
4. Cook the spaghetti as per packet instructions
5. Drain the spaghetti, reserving 1/2 cup of the water
6. Return it to the pan and keep warm
7. Heat a frying pan over medium heat, add remaining oil and cook the garlic for 1 minute only
8. Mash the anchovies (or olives) with a fork, then add the roast tomatoes and gently squash them so they split and release their seeds and juices
9. Add the anchovies (or olives) along with the tomatoes to the frying pan and warm gently for about 5mins
10. Remove from heat
11. Toss the tomato and anchovies (olive) mixture through the spaghetti, then add the basil leaves and toss again briefly
12. Divide among 4 bowls, top with freshly ground pepper and parmesan

Note: Serve with home made garlic, herb or parmesan bread.  D-E-L-icious XD

Sesame Ginger Pasta Salad

This recipe was adapted from a Weight Watchers recipe. It is gall-bladder friendly, very light, easy, fast and tasty. Enjoy XD

Ingredients:

• 350g spaghetti (cooked per instructions, drained and let cool)
• 2 and 1/2 tablespoons soy sauce
• 2 tablespoons good quality olive oil
• 2 tablespoons white vinegar
• 2 tablespoons water
• 1 teaspoon white sugar
• 1 and 1/2 teaspoons fresh ginger, finely grated
• 1 garlic, peeled and crushed
• 1 medium cucumber, cut into matchsticks
• 1 large carrot, peeled and cut into matchsticks
• 1/2 green capsicum, cut into thin strips

Method:

1. Once the spaghetti has cooled, place in a large bowl with the vegetables
2. In a separate bowl whisk the water, soy sauce, vinegar, sugar, ginger, garlic and the oil
3. Combine altogether and serve in bowls
4. Garnish with sesame seeds.

See! Very easy. You can also add sliced avocado, sliced red onion, shallots or coloured capsicums...D-E-L-icious  XD

Vegetarian Spaghetti Bolognaise

I found this packet of Quorn vegetarian mince in the freezer section of Woolies so bought it to try Spaghetti Bolognaise. I was sceptical but thought I'd give it a try. I've taken a few photos of this meal: the packet of mince, how it looks in the pan, how it looks once sauce and vegies were added, then after I served it. I must admit we all loved it and did not notice that it wasn't mince beef. It serves 4.

Ingredients:

• 1 packet of Quorn meat free, soy free mince
• 1 onion, peeled and chopped
• 1 clove garlic, finely chopped
• 4 mushrooms, sliced
• 1 cup sliced olives
• 10 sun-dried tomatoes, cut in half
• 1/2 green capsicum
• 1 tablespoon olive oil
• 1 teaspoon Italian herbs
• Salt & pepper
• Jar of pasta sauce of your liking
• Spaghetti for 4 people

Method:

1. Cook spaghetti per packet instructions
2. Heat oil in saucepan and fry onion and garlic until onion goes clear
3. Add mushrooms, capsicum, olives and sun-dried tomatoes and stir
4. Add salt, pepper and Italian herbs
5. Cook for 5-8 minutes stirring often
6. Place into a bowl and return empty pan to medium heat
7. Place the frozen Quorn mince directly into the pan and break it up as best you can. I left the mince out to thaw for about 10 minutes while I prepared the vegetables
8. Add the pasta sauce and mix through the Quorn mince. Let cook for 5 minutes
9. Return the vegetables to the pan and stir through the Bolognaise
10. Cook for a further 5 minutes
11. Serve on hot spaghetti, add cheese and parsley if you wish.

D-E-L-icious  XD