Fody's Low FODMAP Cocktail Meatballs

I named this recipe “cocktail meatballs” because it is a familiar term - most folks know that these are small, one-bite meatballs that you eat with a toothpick at a buffet, or as a passed hors d’oeuvres. They are not the kind of meatballs that get combined with pasta sauce and ladled over spaghetti. But “cocktail meatballs” is such a minimalistic title - it doesn’t tell us anything about the flavor! That might be because the approach can vary. I wanted to use Fody Ketchup in a new way. Sure, I love dipping my fries in ketchup, but what about using it as an ingredient? These low FODMAP appetizers use ketchup as a flavorful tomato base in both the meatball itself as well as the sauce, which is then enhanced with other low FODMAP ingredients like Worcestershire sauce, brown sugar and cheese. The sauce is tangy and sweet and kids as well as adults love these tiny mouthfuls!

Preheat the oven to 375F/190C. Have a rimmed sheet pan available.

Combine the beef, egg, cheddar, breadcrumbs, Parmesan, Fody low FODMAP ketchup, scallions, Worcestershire sauce, paprika and a few grinds of pepper in a medium mixing bowl; mix with your hands until well combined. Form into small meatballs, about a generous 1-inch (2.5 cm) across. (I use a tiny scoop, like an ice cream scoop, which makes this go quickly). You should have about 60 meatballs total.

Scatter the meatballs on the rimmed sheet pan. To make the low FODMAP sauce, simple whisk together the ketchup, brown sugar and vinegar in a clean bowl. Pour the sauce over the meatballs and give the pan a shake to encourage the meatballs to roll around in and become coated with the sauce.

Bake for 15 to 20 minutes or until the meatballs are cooked through. Serve with toothpicks while still hot with a bit of sauce on your serving platter.