Low FODMAP Meatball Stew

Being back home after a long holiday always feels odd. It’s hard getting back into the routine especially cleaning! I absolutely hate cleaning… Oh how I’d love to live in a hotel all year round… room service, someone cleaning after you and a spa just downstairs. PERFECTION! Despite missing these luxuries, I am happy to be back at making some home-cooked meals. Today I decided to make a meatball stew. The meatballs can be substituted for your favourite chopped up sausages too for a twist on this recipe.

meatballstew2.jpg

Ingredients: (serves 2-3)

for the meatballs:

  • 250g lean minced pork
  • 1 tbsp garlic infused oil
  • 1 tsp crushed peppercorns
  • 1 tsp ground coriander
  • bunch of parsley chopped

for the stew:

  • 1/2 carrot chopped
  • 1/2 capsicum pepper chopped
  • 4 spring onion chopped; green part only
  • 1/2 a large potato or a 1 small potato
  • 200g can of peeled tomatoes
  • 1/4 cup of red wine
  • 1 bayleaf
  • salt and pepper to taste
  • parsley chopped
  • 1 tsp garlic infused olive oil

Method:

  1. Mix the mince, garlic infused oil, crushed peppercorns, coriander and parsley.
  2. Form into meatballs and set aside.
  3. Chop the vegetables and potatoes.
  4. Heat the oil in a pan and add the meatball. Cook until golden in colour.
  5. Add the vegetable and potatoes.
  6. Add the wine, tomatoes and bayleaf.
  7. Return the meatballs to the pot.
  8. Cover and simmer for 30-40 minutes.
  9. Serve and sprinkle with chopped parsley.

Nutritional Information for 1 serving:

447kcal, 18.5g carbohydrates, 33.5 g protein, 26g fat, 3.7g fibre, 2.6g glucose, 2.6g fructose.

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