This old recipe has gone through a few reincarnations, including the use of my own homemade Italian sausage to eliminate the use of high FODMAP ingredients (mainly garlic and onion). Try as I might, I just can’t seem to make Italian fit my low histamine diet requirements, but this does work well for IBS, Gastroparesis and SIBO issues.
If you’re truly desperate and eating low histamine, you could try it without the vinegar in both recipes (for mold intolerance) and you could remove the use of peppers and any chili powders you can’t tolerate and give it a try. I haven’t bothered because frankly I’m not sure what to do with a meatball that’s not spicy and can’t be smothered in red sauce and cheese, but everyone has their thing.
Melt in Your Mouth Meatballs
- 2 tablespoons olive oil for pan
- 1 lb Low FODMAP Italian Sausage, uncooked
- 1 lb ground beef
- ½ cup low FODMAP bread crumbs or crushed crackers
- 1 egg
- ¼ cup water
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon Worcestershire
- 1 teaspoon oregano
- 1 teaspoon basil
- A few dashes Tabasco sauce
Pre-heat the oven to 375 degrees. In a medium mixing bowl, mix ingredients until thoroughly combined. Pour oil into a large, oven-proof skillet and preheat on stove top over medium high heat. Roll mixture into 1 ½” balls and place in skillet, turning every 2-3 minutes until browned on all sides.
Transfer skillet to oven and cook an additional 15-20 minutes, until cooked through, turning once. Add to your favorite pasta and sauce, add to a sub bun to make meatball hoagies or enjoy alone in sauce. Refrigerate or freeze any unused portion.
Prep time: 10-15 minutes