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Light Belly Warming Meatballs

We have a couple pasta lovers in our house and then there's me, who tries to stick to a gluten free diet 95% of the time whilst also keeping the evening meal nutritious & energising but low calorie. Big ask huh?

Here is a meatball recipe that ticks all the boxes and we each serve them to our taste / nutrition requirements.

Hubby and daughter prefer theirs on pasta with cheese on top and I have mine on zucchini noodles or just a big pile of baby spinach / rocket leaves and top with nutritional yeast flakes and dried hot chilli flakes.

It's healthy for all of us but caters to our quirks (well.... my quirks at least!).



500g turkey mince

1 cup chopped parsley

2 finely chopped garlic cloves

40g rolled oats

3 tbs almond milk (or your preferred milk / water)

2 eggs

Cracked Pepper & Himalayan Salt


2 cloves garlic

1 small onion finely chopped

3 tbs olive oil

800g canned tomatoes

Cracked Pepper & Himalayan Salt

In a bowl, pour milk / water over the oats and let soak.

Sauté the garlic and onion in a heavy based pan / pot in the olive oil. Salt & Pepper to taste. When the garlic & onion is softened, take off the heat.

In a food processor, blend up oats / milk to a fine mixture. Add all the meatball ingredients to mix thoroughly (or mix with your hands if you find that easier!).

Add the tomatoes to the pot and set aside (no heat just yet).

Roll meatballs into 4cm balls and place evenly around the pot on top of sauce. If you put a small amount of olive oil on your hands, rolling is easier.

Cook on the stove on medium heat for 20 minutes and then serve immediately.

Serve over pasta or vegetables.


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