FODMAP meatball marinara

Serves: 4

Prep time: 15 mins

Cooking time: 2/3 hours

Difficulty: Medium



For the meatballs

  • 1 packet of chives
  • 1 fresh chilli – deseeded
  • 500g mince
  • pinch salt and pepper
  • 1 teaspoon smoked paprika
  • 1 egg

For the Marinara Sauce

  • 1 can of chopped tinned tomatoes
  • 1 packet of chives
  • 1 red chilli – deseeded
  • 1 large carrot (peeled and top removed)
  • 1 tablespoon Marmite
  • 2 tablespoons dried mixed herbs
  • pinch salt and pepper
  • 200 ml water
  • 1 teaspoon smoked paprika


  • Pre heat the oven to 150 degrees

To make the meatballs:

  • Add the chives, chilli, salt, pepper, egg and paprika to a food processor. Blend until a smooth paste forms.
  • Add the paste and the mince to a mixing bowl and combine together.
  • Divide the mixture into four. Take each quarter and divide into four again. Roll each mince blob into a ball shape with your hands.
  • Heat a frying pan onto a high heat. Brown the meat balls in the pan (this is best done in two batches)
  • Add the meatballs to an oven proof casserole dish and put to one side.

To make the marinara sauce

  • Add the chives, carrot, chilli, salt, pepper, water, Marmite and half of the tin of tomatoes to a food processor. Blend until smooth.
  • Add the tomato mixture and the other half of the tinned tomatoes to the casserole dish with the meat balls.
  • Ensure everything is mixed together well and all the meatballs are covered in sauce.
  • Cover with a lid or with tin foil and place in the oven to slow cook for 2/3 hours. Check every hour or so – add more liquid if things look a little dry.
  • Enjoy served with rice/gluten free pasta or a jacket potato.


This meatball marinara is packed full of flavour, the slow cooking really works wonders. If you like it hotter feel free to add more chilli! I love to eat this with simple side of rocket and brown rice but it goes just as well with courgetto or a crisp jacket potato. It can be stored in the fridge for up to three days in an air tight container or frozen for 3 months or so.



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