Low FODMAP Chicken Parm Meatballs

Our recipe for Low FODMAP Chicken Parm Meatballs takes the flavors from a classic dish we all know and love and transforms them into meatballs.  Bake the chicken meatballs in the oven ...

Directions

Heat the oven to 425°F.  While the oven is heating, line a baking sheet with parchment paper.

Cook and drain the spaghetti according to the package directions.  While the spaghetti is cooking, stir the egg, Italian seasoning, mozzarella cheese, Parmesan cheese and 2 tablespoons sauce in a large bowl.  Stir in the bread crumbs.  Season the chicken as desired.  Add the chicken and mix with a fork until just combined.  Shape the chicken mixture into 16 (1 1/2-inch) meatballs.  Place the meatballs on the baking sheet.

Bake for 15 minutes or until the meatballs are cooked through.  During the last 5 minutes of the baking time, heat the remaining sauce in a 3-quart saucepan over medium-high heat until hot.  Add the meatballs and toss to coat.  Serve the meatballs and sauce over the hot spaghetti.  Sprinkle with the basil and additional Parmesan cheese, if desired.

Ingredients

8 ounces uncooked gluten free spaghetti (228g)
1 egg, beaten (51g)
0.5 teaspoon Italian seasoning, crushed (1g)
0.5 cup shredded part skim mozzarella cheese (57g)
0.333 cup grated Parmesan cheese (33g)
1 jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)
0.5 cup plain gluten free bread crumbs (44g)
1 pound ground chicken (454g)
0.25 cup chopped fresh basil leaves (13g)

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