Paprika Meatballs – Low FODMAP


400 g lean beef meatballs (ensure no onion in ingredients)

400 g tin of chopped tomato

2 teaspoons of Spanish Smoked Paprika

2 teaspoons cornflour

1 teaspoon of cinnamon

1 teaspoon of granulated sugar

1/4 – 1/2 teaspoon of asafoetida

1 teaspoon of garlic infused oil


Place meatballs in a casserole dish.

Pour the tomato into a measuring jug, add to this the paprika, cinnamon, sugar, garlic infused oil and asafoetida (take care to ensure that you place your asafoetida in a tightly sealed container – it smells very strong but adds a real depth of onion flavour to the dish.)

Then add this mix to the casserole dish.

Measure out the cornflour into a small dish and then add water to form a paste (cornflour is really great to use to thicken dishes – its wheat free and mixes very well with cold water – therefore NO LUMPS šŸ™‚ yay!)

Add this to the dish and mix well.

Cook in a preheated over at gas mark 6, 200 C, for at least 1 hour (more if you can stand to wait to try it!)

Serves 4 – served here with freshly boiled rice and roasted marrow.

Low FODMAP, wheat free (ensure that asafoetida is pure if you have coeliac disease or a wheat allergy – it can sometimes be diluted with wheat flour) gluten-free, egg free, dairy free. Check spice labels for allergens.

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I am a state registered dietitian. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.

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