FIELD DOCTOR Meatballs + Broccoli Penne in Tomato Sauce (408g)
Organic pork mince, fennel and quinoa meatballs in rich tomato, lentil, vegetable and herb sauce with broccoli, brazil nuts and parmesan with wholegrain brown rice penne pasta.
- Recipe certified low FODMAP by Monash University
- Gluten free
- 2 of 5 a day
Pasta Sauce [Tomatoes (40%), Green peppers (21%), Carrots (20%), ALMOND milk (13%) (TREE NUTS) [Water, Organic Italian ALMONDS (6%)], Water (10%), Tomato puree (8%), Extra virgin olive oil (6%), Lentils (5%), Fennel, Sun dried tomatoes (1%), Mixed herbs (1%), Wine vinegar (SULPHITES), Parsley (1%), Salt, Tapioca starch, Chives], Meatball mix (15%) [Pork Mince (47%), Carrots (23%), Quinoa (13%), Quinoa flour (8%), Extra virgin olive oil (5%), Parsley, Parmesan cheese (2%) (MILK), Ground fennel, Chives, Salt, Black pepper], Brown Rice Pasta (15%) [Organic brown rice flour] Water, Broccoli (10%), Parmesan cheese (1%) (MILK)
For allergens, see ingredients, in BOLD CAPITALS.
This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.
Field Doctor uses tree nuts in almost all their meals.
This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).
Microwave 800W 8.5 mins Remove sleeve and pierce film. Cook for 4.5 mins. Remove film, stir then cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
Oven Gas mark 4 | 195°C/175°C Fan | 50 mins Preheat oven. Remove sleeve and pierce film. Cook for 40 mins, ideally on a flat baking tray. Remove film, stir then recover & cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!
Keep frozen below -18C and do not refreeze if defrosted.