This is another recipe from my little green book but this definitely could be a totally modern recipe even though I last made it in my twenties. It is such a yummy recipe and the balls could be eaten without the sauce as a snack. In fact, I kept three out of the sauce and snuck them away into the fridge so I can have them tomorrow. It was just as well I did, because there wasn’t a scrap of food left when the guys left the table.
Spinach & Cottage Cheese Balls - Low Fodmap
Author: Suzanne Perazzini
Serves: 4-5
Ingredients
For the balls
- 400gms/14oz lactose-free cottage cheese
- 250gms/8.8oz cooked spinach
- 3 tbsp tapioca flour
- 3 slices gluten-free bread, crumbed
- 2 eggs
- 100gms/3.5oz grated Parmesan cheese
- Salt & pepper
- 3 tbsp white rice flour
For the tomato sauce
- 500gms/17.6 oz of canned tomatoes, chopped up
- 1 tsp dried oregano
- 1 tsp of garlic-infused oil
- Salt & pepper
Method
For the balls
- Mix all the ingredients except the white rice flour together.
- Form into balls and roll in the white rice flour (they could be quite wet but once in the flour they firm up nicely.)
- Heat some oil in a frying pan and brown the balls in the oil to crisp the outside.
For the sauce
- Place everything in a frying pan and cook gently for 8 minutes.
- Place the fried balls in the sauce and cook 3 minutes.
- Serve with extra grated Parmesan on top.
That green book has a lot of recipes! You should publish that (for those of use who aren’t on a Fodmap diet!). Anyway, this is terrific — thanks.
I am surprised at how many really good recipes are in the book and it really is small – a little bigger than a notebook. Often, there are very few changes to make a recipe low Fodmap. I usually have to substitute any garlic or onion in them, use gluten-free and dairy-free alternatives but that’s about it. It gets a lot easier with experience.
This dish looks so incredibly comforting, hearty and delicious. Definitely a recipe I need to make as it is all I am craving right now!
Do make it, Thalia. You won’t be disappointed.
What a great recipe and I can’t believe you last made this in your 20’s. This is a wonderful vegetarian meal and it’s something everyone in my family would love xx
They would love it. It’s really filling and yet completely vegetarian. It was great for lunch the next day too even without the sauce.
This sounds terrific, special dietary requirements or not! I would love it.
You are right. Low Fodmap food can be delicious and no one would guess that any dietary restrictions would be involved.
These look fabulous! Katie is so picky but she will eat spinach! I’d love to make a dinner of these 🙂
And it is kind of hidden in the dish anyway so it might be a winner.
Since when is cottage cheese low Fodmap? I have always seen it classified as a soft cheese, and clearly on the “no” list. Thoughts?
It has been low Fodmap at up to 4 tbsp for always. In the process of making cottage cheese, much of the Fodmap content leaches out into the liquid which is discarded. This is also true of ricotta (up to 2 tbsp) and mozzarella (2 slices). It is not a matter of whether a cheese is soft or not but about the Fodmap content.
Hi, I am a little confused and hope you can clear this up for me. You say that this recipe is low FODMAP but it has 400g of cottage cheese in it. My understanding is that a low FODMAP portion of cottage cheese is only 40g but it says that the recipe serves 4 – 5 people so wouldn’t that make the cottage cheese DOUBLE the amount allowed on the low FODMAP diet?