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‘Cheesy’ Vegan Meatballs with a Smoky Low FODMAP Pasta Sauce

by Ruth Crump
on 13th May 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

There’s not many things more comforting than a bowl of pasta! This recipe is gluten free, low FODMAP and vegan thanks to The Meatless Farm mince, yet still so warming and full of flavour. The vegan ‘cheese’ added to the meatballs really enhances the flavour.

‘Cheesy’ Vegan Meatballs with a Smoky Low FODMAP Pasta Sauce

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  • Gluten free spaghetti
  • For the meatballs
  • 400g The Meatless Farm mince
  • 2 tsp smoked paprika
  • Pinch black pepper
  • 1 tbsp tamari
  • 20g rice flour
  • 40g vegan 'cheese', grated
  • For the sauce
  • 5 large vine tomatoes
  • 1 red pepper
  • 1 medium carrot, peeled
  • 1 tbsp tamari
  • 3 tsp smoked paprika
  • 1 tbsp garlic infused olive oil
  • Pinch black pepper
  • Pinch chilli flakes
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh basil, chopped
Prep Time


  1. Preheat the oven and line 2 oven trays with greaseproof paper

  2. Chop the vine tomatoes in half and place them, skin down, on an oven tray, roast them for 15 mins

  3. Chop the pepper and carrot into large chunks. Remove the tomato tray from the oven, add the chopped pepper and carrot (drizzled in ½ tbsp oil) then roast for a further 20 mins

  4. While the veg is cooking, prepare the meatballs

  5. Combine all the ingredients for the meatballs in a bowl, roll it into 12 meatballs using your hands

  6. Place the meatballs on the second oven tray and bake them for 25 mins

  7. Cook the pasta as per the packet instructions and portion sizes

  8. Add the roasted vegetables to your Ninja food processor along with the remaining sauce ingredients and blend for 10 seconds

  9. Serve the pasta in bowls, topped with the meatballs and spoonfuls of the sauce

  10. Sprinkle over chopped chives, basil and more grated ‘cheese’ (optional)

Ruth Crump

Read more posts by Ruth Crump