The Ultimate Meatball of the Librije (Low FODMAP)
The Librije in Zwolle is known as one of the best (if not the best) restaurants in the Netherlands. Legend has it that the employees there developed a meatball to eat themselves at lunch with a good piece of bread. I do not know what is true about this story, but I have adjusted the recipe for that meatball to comply with the FODMaP diet. The result is in any case a very tasty ball.
Ingredients (for 6 meatballs)
- 500 grams of ground beef
- 80 grams Low FODMAP bread breadcrumbs (see recipe description)
- 2 eggs
- 2 tablespoons of coarse to very coarse mustard (more is allowed if you like it)
- 2 tablespoons of gluten-free sweet soy sauce
- 2 teaspoons of dried paprika powder (mild)
- 0,5 teaspoon of dried spicy paprika powder
- 1 teaspoon of salt
- Lactose-free baking butter
How to prepare
The recipe for this meatball is extremely simple. The breadcrumbs are the only thing that can be a little “tricky”, but for those you have 2 options: You buy gluten-free breadcrumbs (expensive!), or you do the following: Take Low FODMAP bread that you can tolerate and put this in the freezer (2 to 3 will be enough for this recipe). Make the breadcrumbs yourself by grating the frozen bread with a grater. It sounds bizarre, but it works extremely well :). With the breadcrumbs ready, you can go on with the rest of the recipe!
Add all the ingredients from the list in a bowl and mix everything together, preferably with your hands. If you’re done kneading, you can make the balls. You can make them as big as you want. Large balls are suitable for supper and smaller can be used as tasty snacks. After you made them, put the balls in the refrigerator for at least 30 minutes to make them harder, otherwise they will fall apart in the pan.
Use a pan with a good non-stick coating if you have one. The balls, especially at the beginning, tend to stick to the pan. Put a good layer of lactose-free butter in the pan. Heat the butter to medium heat and fry the balls brown. Now lower the heat and let the meatballs simmer for about 45 minutes on medium to low heat. Rotate every 5 to 10 minutes so that they become brown on all sides. If you bake small balls, they will be ready in 15 minutes or less. If you doubt whether or not they’re done, you can always slice one in half to take a look.
After baking they are very delicious with potatoes and vegetables. The balls are also delicious to store in the fridge and to be put on your bread the next day. Do not store baked meat(balls) for more than 48 hours and always refrigerate it in the refrigerator. Enjoy your meal!
This recipe is inspired by a recipe from the Allerhande.