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Low-FODMAP Instant Pot Italian Meatballs for Spaghetti
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Low FODMAP | Recipe


  • 1 jar FODY Marinara Sauce
  • 1/2 cup water
  • 1 lb. ground beef
  • 1 large egg, lightly beaten
  • 1/3 cup quinoa flakes or quick oats
  • 2 tablespoons FODY Ketchup
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Place the marinara sauce and water in the bottom of the Instant Pot.
  • In a large bowl, combine the ground beef, egg, quinoa flakes or oats, ketchup, parsley, basil, oregano, salt, and pepper. Roll into balls (I use a cookie scoop to get consistent sized balls) and place on top of the marinara sauce, stacking the meatballs if needed.
  • Cook on manual at high pressure for 5 minutes, then allow to release pressure naturally for 10 minutes.
  • Stir the meatballs and marinara sauce together before serving over your favorite gluten-free spaghetti.
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