FIELD DOCTOR Smokey Chipotle Meatballs (385g)
Organic 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
Chipotle Meatballs (37%) [Organic lean beef (57%), Quinoa (11%), Carrots, Red peppers, Extra virgin olive oil, Rice flakes (6%), Quinoa flour, Celeriac (CELERY), Quinoa flakes, Tomato puree, SOY sauce, Linseed, Paprika, Hemp seeds, Cumin seeds, Parmesan cheese (MILK), Parsley, Salt, Coriander, Chives], Sauce (21%) [Water, Oat milk, Tapioca flour, SOY sauce], Mixed potato mash (18%) [Sweet potatoes (58%), Potatoes (38%), Extra virgin olive oil, Cumin seeds, Salt], Tomato Sauce (15%) [Tomatoes (84%), Tomato puree (9%), Wine vinegar (SULPHITES), Mixed herbs, Paprika, Cumin seeds, Chives, Chilli flakes (0.51%)], Vegetable sofrito [Red peppers, Carrots, Extra virgin olive oil, Salt], Pumpkin seeds (2%), Coriander, Paprika.
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).
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 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!
Keep frozen below -18C and do not refreeze if defrosted.