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2 tbsp olive oil

1 tsp chopped parsley - extra to garnish

1 tsp chopped chives

3 tbsp gluten free breadcrumbs

1 egg, beaten

1 lemon, zested and cut into wedges

500g pork mince

½ pint low FODMAP chicken stock

2 tbsp lemon marmalade

rice or mashed potato, to serve (optional)


In a large bowl, combine the lemon zest, mince, gluten free breadcrumbs, eggs, herbs and a good pinch of seasoning.

Mix well, then shape into walnut-sized balls. Heat the remaining oil in a lidded frying pan over a medium heat.

Add the meatballs and brown for 5 mins, then add ½ pint hot chicken stock and the lemon marmalade.

Simmer for 10 mins, until reduced down to a sticky sauce. Season to taste, and scatter over the some parsley.

Serve with the lemon wedges, for squeezing over, and rice or mash, if you like.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Lemon & herb pork meatballs
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