½ celery stick, cut into small chunks
1 small carrot, cut into small chunks
500g boneless skinless chicken thighs, cut into chunks
a few chives, snipped
oil, for greasing
Your choice of low FODMAP sauces - click here for recipes - we used roasted red pepper.
Heat oven to 200C/180C fan/gas 6. Blitz the celery, carrot, chicken and chives in a food processor until finely chopped.
You may need to use a spatula to scrape the sides of the bowl a few times.
Shape into small meatballs. If freezing, space out on a tray and put in the freezer.
Once frozen, transfer to a freezer bag and take them out when needed. Defrost thoroughly in the fridge before cooking.
To cook, put on a baking tray lined with greased foil and bake for 10 mins or until browned and cooked through.
Served with boiled rice and your choice of low FODMAP sauces.
Recipe adapted from: Good Food