FIELD DOCTOR Smokey Chipotle Meatballs (395g)

British beef +multigrain meatballs in a smokey and aromatic chipotle spiced tomato sauce with a sweet potato +potato mash and topped with toasted pumpkin seeds.

• Recipe certified low FODMAP by Monash University
• Gluten free
• 2 of 5 a day

Ingredients

Extra Lean Beef (20%), Tomatoes (20%), Potatoes (15%), Carrots, Green Peppers, Sweet Potatoes (7%), Extra Virgin Olive Oil, Quinoa, Pumpkin Seeds (2%), Brown Rice Flakes, Tomato Puree (2%), Quinoa Flour, Quinoa Flakes, Gluten Free Tamari SOY Sauce [Water, soybeans, sea salt], Coriander, Cumin Seeds, Smoked Paprika (0.5%), Tapioca Starch, Flaxseed, Hemp Seeds, Parmesan Cheese (MILK), Red Wine Vinegar [Cabernet Sauvignon Vinegar, Concentrated Grape Must, SULPHITES], Beef Stock [Beef Extract, Water, Salt], Mixed Herbs [Parsley, Thyme, Tarragon, Sage], Salt, Dried Chives, Parsley, Chilli

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).

Heating instructions

Oven

Oven (preferred method) Gas mark 6 | 220°C/200°C Fan | 40 mins. Preheat oven. Remove sleeve and pierce film. Cook for 30 mins, ideally on a flat baking tray. Remove film and cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!

Microwave

Microwave  800W 10 mins. Remove sleeve and pierce film. Cook for 4.5 mins. Remove film and cook for a further 5.5 mins. Rest for 2 mins, check piping hot & enjoy!

Storage

Keep frozen below -18C and do not refreeze if defrosted.