Boulettes de viande à cocktail faibles en FODMAP de Fody

low-fodmap-meatballs

10 minutes

20 minutes

Makes about 60 meatballs; 20 servings; serving size 3 meatballs

Description of 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!


Fody Low FODMAP Cocktail Meatball Ingredients

Meatballs:
  • 1 pound (455 g) lean ground beef
  • 1 large egg
  • ½ cup (20 g) finely shredded cheddar cheese
  • 1/2 cup (25 g) fresh, soft breadcrumbs made from low FODMAP white bread
  • 1/3 cup (40 g) grated Parmesan cheese
  • 3 tablespoons Fody Ketchup
  • 2 tablespoons finely chopped scallion greens
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon paprika
  • Freshly ground black pepper
Sauce:
  • 1 cup (240 ml) Fody Ketchup
  • 1/4 cup (54 g) firmly packed light brown sugar
  • 1/4 cup (60 ml) red wine vinegar

Cooking Directions for Fody's Low FODMAP Cocktail Meatballs

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.


About the Chef

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Low FODMAP recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes and Low FODMAP vegetarian recipes, food and diet guidance, as well as resources, support and more at FODMAP Everyday®.

fodmapeveryday.com

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