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Low FODMAP Swedish Meatballs

Meatballs is Sweden’s national dish and as I was born and raised in Sweden I do of course love this traditional meal. Swedish people still eat a lot of meatballs and it’s not that hard to understand why as they taste really devine. My parents and family still live in Sweden so I spend a lot of time visiting them and I do love my mum’s cooking when I’m back. My mum is great as both cooking and baking and I like to learn from her. She makes great meatballs and because she’s always used potatoes instead of breadcrumbs I thought her recipe would be great to use as a basis for my low-FODMAP/gut friendly meatballs. I just had to replaced the onions with chives, which works great (you can also use the green part of spring onions). I serve this with mashed potatoes and classic Swedish lingonberry (or cranberry jam). This is a great, tummy warming, family dish that everyone will love. The recipe is from my book ‘Tummy Revolution 21, Gut health made simple’ . If you like this recipe there’s lots more like this one in the book. It’s available on Amazon as an  ebook, paperback and hardback. Have a look here for more information about what’s included in the book


500g beef mince

2 medium size potatoes

2 tbsp finely chopped chives

1 egg

1 1/2 tsp salt

1 1/2 tsp black pepper

60ml lactose free cream

2 tbsp butter for frying


2 large potatoes

2 tbsp butter

50 ml lactose free or almond milk

Lingonberry or Cranberry jam to serve


1. Preheat the oven to around 100ºC/37ºF.

2. Peel the potatoes for both the meatballs and the mash and cut in half. Boil in water for about 15-20 minutes until soft.

3. Leave the medium potatoes (for the meatballs) to cool, then grate.

4. Meanwhile, mash the large potatoes and add the milk and butter. Keep the mash warm in a preheated oven until the meatballs are ready.

5. Mix the mince, potatoes, chives, egg, salt, pepper and cream in a bowl.

6. Shape the mix into balls.

7. Melt the butter in a frying pan and add the meatballs. Cook on a high heat until brown all over, then reduce the heat and leave to cook for a few more minutes until cooked through.

8. Serve the meatballs with the mash and cranberry jam.

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