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Low Fodmap Venetian Meatballs

Low Fodmap Venetian Meatballs

Low Fodmap Venetian Meatballs

June 25, 2018
: 6
: 20 min
: 20 min
: 40 min
: Easy

These meatballs will have you feeling that little bit of 'La Dolce Vita'. This Venetian style with a hint of cinnamon is a great way to pre-prepare a tasty meal that can be brought with you or re-heated at a later stage. Of course, they are at their best served hot out of the oven.

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Ingredients
  • 1000 gm Beef Mince
  • 2 Tbs Cinnamon, powdered
  • 2 Tbs Cayenne Pepper, Sweetened
  • 2 Tbs Oregano
  • 1 Tbs Basil
  • 1 Cup Gluten Free Bread Crumbs
  • 1 Cup Red wine
  • 100gm Parmesan cheese, grated
  • 500gm Tomato Sauce
  • 4 Tbs Tomato Paste
  • Salt and pepper
  • Fresh Parsely, chopped
Directions
  • Step 1 In a small bowl, add the breadcrumbs and red wine and roughly combine. Set aside.
  • Step 2 In a large mixing bowl add the beef mince, 50gm parmesan cheese, 1 tbs oregano, basil, salt and pepper. Mix with moist hands until combined.
  • Step 3 Add breadcrumb and red wine mixture to the bowl again mixing until well combined.
  • Step 4 Again using moist hands, take the mixture and rub between hands to form small balls, around 5 cm in diameter. Place meatballs on plate and place in fridge whilst preparing sauce.
  • Step 5 Take a medium size baking tray or dish and add tomato sauce, tomato paste, remaining oregano, basil, cayenne pepper and cinnamon. Stir sauce mixture until well combined.
  • Step 6 Take meatballs from refrigerator and neatly place them in the sauce. Gently spoon sauce over and around the meat balls to cover.
  • Step 7 Place the tray in to the oven and bake at 175°c for 18 to 20 minutes or until meatballs are juicy and tender.
  • Step 8 Remove from oven and garnish with chopped parsley and remaining cheese.