Low FODMAP Baked Turkey Meatballs

Name: Low FODMAP Baked Turkey Meatballs
Cook time: 30

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30 min total

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

These low FODMAP meatballs are great in pasta or delicious as an appetizer or a snack. The herbs and caramelized veggies add so much flavor you won’t miss the beef one bit. And once cooked...

3 tablespoons olive oil, divided
1 leek, minced
1 carrot, cut into a small dice
1 celery rib, cut into a small dice
Salt and black pepper, to taste
8 ounces ground turkey
½ cup gluten free breadcrumbs (see Chef Tips)
1 egg
1 tablespoon minced fresh oregano
2 sprigs fresh thyme, leaves stripped

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Nutrition Facts

Calories

265 cals

Fat

16 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

10 g

Carbohydrates

15 g

Sugar

3 g

Fiber

2 g

Protein

15 g

Sodium

311 mg

Directions

Preheat oven to 375 degrees. Heat 1 tablespoon of the oil in a small skillet over a medium-high heat. Add the leeks, carrot, and celery and saute for 2 minutes. Sprinkle with salt, then turn the heat down and partially cover. Cook until the vegetables have started to soften and caramelize, about 5 to 8 minutes. Set aside and let cool slightly.
While the veggies are cooking, beat together the egg, herbs, salt, and freshly ground black pepper in a bowl. Add the vegetables when ready and mix in. Add the turkey and the gluten-free breadcrumbs and smash everything together until well blended. The mixture will be quite wet.
Line a baking sheet with parchment and drizzle with oil. Set aside.
With a teaspoon, scoop out some of the turkey mixture and lightly roll into a ball with your hands. Set onto baking sheet. Repeat until all the mixture is used up.
Bake for 15 minutes on the center rack of the oven. Turn the balls over and bake for 10 minutes more, or until they are completely golden and internal temperature reaches at least 165 degrees.

Chef Tips

To make it gluten free, use the bread of your choice to make breadcrumbs. To see how check our article here.

Once cooked, you can freeze the meatballs for up to 3 months. They are great to have on hand for a quick, nourishing kid-friendly (and adult-friendly) meal. Defrost under running cold water or overnight in your fridge.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Low FODMAP Baked Turkey Meatballs