Mexican spiced meatballs and tomato sauce

To be honest, I’m not a huge fan of mince (ground beef). In fact, I’m not really that fussed about whether I eat meat at all! But, these 5% fat meatballs are yummy and based on my own personal flavor preferences.

Obviously, meatballs and spaghetti are typically Italian, so these meatballs, using garlic, cumin, and smoked paprika are definitely NOT a classic recipe! I like to make a smooth sauce in the blender, so how I chop my veggies initially doesn’t matter. However, if you don’t want to blend the sauce, I would suggest finely chopping everything!

The meatballs and sauce are gluten and wheat-free, so add gluten-free spaghetti for gluten and wheat-free dish!

It's important to note that there is very little I have to avoid now, since my permanent ileostomy. I can eat any vegetable, as long as I chew thoroughly and I have something with it such as pasta, potato, rice or bread.

I don’t have a problem tolerating meat or cheese, but I prefer fish. The only thing that causes me any pain or discomfort is things with air trapped in them, such as whipped cream, mousse, or carbonated drinks.

Makes 3-4 servings

Prep time: 15 minutes

Cook time: 30 minutes

Mexican spiced meatballs and tomato sauce ingredients:

Ingredients for the sauce:

  • 2 red peppers
  • 1 medium onion, roughly chopped
  • 3 Garlic cloves, roughly chopped
  • Half tsp chili flakes
  • Tinned tomatoes
  • Salt and pepper to taste

Ingredients for the meatballs:

  • 5% fat mince 500g
  • 1 tsp Garlic
  • 1 tsp Cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Mexican spiced meatballs and tomato sauce cooking instructions:

  1. Add the peppers, onion, garlic, chili, and tinned tomatoes into a pan, and simmer for around 10 minutes until soft.
  2. While that’s simmering, put the meat, garlic, cumin, smoked paprika, salt, and pepper into a bowl. Mix thoroughly – I usually get my hands in there. Create 16 meatballs.
  3. Blend the sauce mixture, add salt and pepper to taste, and set to one side.
  4. Brown the meatballs in a medium heat frying pan for 5 minutes.
  5. Add the meatballs to the sauce, and simmer for around 15 minutes. I usually cook some spaghetti to serve during this time.

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Nutrition facts

Per Serving

  • calories: 182
  • cholesterol: 0mg
  • dietary fiber: 3.9g
  • potassium: 233mg
  • protein: 28.4g
  • saturated fat: 1.8g
  • sodium: 15mg
  • total fat: 4.7g
Photograph by Sahara Fleetwood-Beresford. All rights reserved. Used with permission.
Do you have any recipe requests? Share them in the comments below! Or, let us know if you tried this recipe and how it turned out!

Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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