This is a wonderful family dish taken from my Gut Health Diet Book which can be prepared ahead of time and reheated when needed. You could serve with spaghetti, pasta or courgette noodles as wished.
Overview
Serves 2
Preparation time: 15 minutes
Cooking time: 40 minutes
What’s Good About It?
Using turkey mince keeps the fat content low – high fat diets can be problematic for people with sensitive guts or bile issues. It also provides plenty of zinc which plays a key role in supporting digestive secretions and the health of the Intestinal barrier.
- Preheat the oven to 190C, gas mark 5. Place the onion, garlic, pepper, tomatoes in a roasting tray. Season and toss in the oil.
- Place in the oven and roast for 30 minutes until tender and lightly golden.
- Place the tomato mixture into a blender with the chipotle and lime juice. Puree until smooth. Pour into a pan and simmer for 5 minutes. Set aside
- Season the mince and stir in the egg. Shape into little balls.
- Heat the oil in a frying pan. Fry the balls for 5-6 minutes until browned on all sides. Drain on kitchen paper.
- Heat the sauce to a gentle simmer. Drop the meatballs into the pan and cook for a further five minutes until cooked through. Garnish with parsley and serve with pasta, spaghetti or courgette noodles.
Did you Know?
Make this lower FODMAP by using the tops of spring onions instead of the onion and omitting the garlic but using garlic infused olive oil.
INGREDIENTS
1 small red onion, quartered
2 garlic cloves, peeled left whole
½ red pepper, cut into large chunks
500g plum tomatoes quartered
½-1 chipotle in adobo to taste
2tsp olive oil or coconut oil
Sea salt and pepper
1tsp lime juice
1tbsp olive oil
250g turkey mince
Seasoning to taste
½ egg beaten
Chopped parsley to serve