FIELD DOCTOR Smokey Chipotle Meatballs (367g)

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

Chopped Tomato (21.8%), Extra Lean Beef (21%), Potato (16.3%), Sweet Potato (6.8%), Green Pepper, Carrot, Extra Virgin Olive Oil, Tomato Puree [tomato], Quinoa Flour, Red Quinoa (1.2%), Extra Virgin Olive Oil, Tapioca Starch, Herb Mix, Cumin Ground, Quinoa Flake, Parmesan (MILK), Flax Seeds, Beef Stock [Beef Extract, Water, Salt] (0.3%), Chive Rings, Red Wine Vinegar, Smoked Paprika, Tamari [water, SOYA beans, sea salt], Sea Salt, Sweet Noble Paprika, Chive Rings, Chipotle chilli (0.1%), Celery Salt (CELERY), Smoked Paprika, Sea Salt, Black Pepper, Oregano, Red Quinoa

For allergens, see ingredients, in BOLD CAPITALS. 

Manufactured on a site that handles FISH, SOY and MUSTARD.

This meal is not suitable for anyone with a garlic allergy. Whilst this meal does not contain garlic, Field Doctor uses low FODMAP garlic infused extra virgin olive oil (the garlic is strained out of the oil before used in cooking).

This meal is gluten free and suitable for coeliacs.

Heating instructions

Oven

Preferred Method oven 195°C / 175°C Fan / Gas mark 5 50 mins Preheat oven. Remove sleeve and pierce film with a sharp knife. Cook for 35 mins, ideally on a flat baking tray. Remove film and cook for further 15 mins. Rest for 2 mins, check piping hot & enjoy!

Microwave

Microwave 800W 10 mins Remove sleeve and pierce film with a sharp knife. 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.