In a bowl, combine the plant-based ground and oats.
Pour in the milk, add more if the mixture is too dry or, add more oats if too much milk was added. You should be able to form meatballs without them crumbling or being too sticky.
Add spring onion tops, salt and pepper to your liking.
Preheat oven to 350 degrees
Heat coconut oil in a large pan over medium heat. Carefully place meatballs in pan giving them a light stir to coat them in the oil.
Once meatballs are lightly browned on the outside.
In a casserole dish, place half the jar of Rao's sauce on the bottom of the dish and transfer the meatballs from the pan to the casserole dish.
Cover meatballs with the remaining sauce and top with your favorite vegan cheese.
Put dish into the oven for 30 minutes. It should be bubbly and hot.
Serve with spaghetti, on the side, as a meatball sub or eat them as is.
This recipe is not considered LOW FODMAP. However, I was able to eat 1 meatball with no problem and 2 meatballs at a time were pushing the limits. If you follow a low fodmap diet plan, be sure to eat these with caution.