Easy and cozy for a Sunday night, try these meatballs topped on gluten-free pasta mixed with diced roma tomatoes (or low-FODMAP sauce) and Parmesan cheese.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a large bowl, mix all ingredients together (except the mozzarella). Divide meat mixture into 15 portions.
Place 1 small mozzarella cube in the center of each portion and shape into a ball using your hands.
Bake for 30 minutes or more. They should not be pink inside.
Garnish with fresh parsley and add to gluten-free pasta with fresh cut roma tomatoes, parmesan cheese and freshly ground black pepper or serve as appetizers.