Some of my favorite low FODMAP foods are tough to order out due to the high FODMAP triggers like garlic and onion. l won’t let that stop me and instead take my favorite flavor profiles in combination with one of my favorite comfort foods – MEATBALLS – to make this flavorful Thai dish! The turkey meatballs are packed with so much flavor coming from the fresh herbs and ginger. The best part is that the flavors continue to get stronger the next day as it makes for perfect leftovers.
Are you wondering why ginger is such a power plant? Here are some of my favorite benefits:
- Effective digestive aid and natural remedy for nausea
- Promotes regular digestion & metabolism of food
- Boost immune system
- Help cure ulcers
- Improve diabetes and enhance insulin sensitivity
FODMAP cooking tip: fresh herbs will be your best friend as they add so much flavor to a dish. It helps compensate for the missing garlic and onion. 🙂
Thai Turkey Meatballs in Ginger Coconut SaucePrint Recipe
- 1 Package of Ground Turkey
- 2 Tablespoons Green Onion, Green Part Only, Chopped
- 1 Tablespoon Ginger, Grated
- 1 Tablespoon Tamari or Soy Sauce
- 2 Tablespoons Fish Sauce
- *1 Teaspoon Chili Sauce
- **1/2 Cup Gluten Free Bread Crumbs
- 2 Tablespoons Cilantro, Chopped
- 1 Teaspoon Salt
- Scant of Ground Pepper
- 2 Tablespoons Extra Virgin Olive Oil
- 1 14.5 Ounce Can of Full Fat Coconut Milk
- ***1 Cup Low Sodium Chicken Broth
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Turmeric
- 3 Small Pieces of Peeled & Cut Ginger Root
- 1.5 Teaspoon Coriander Seeds
- Juice of half a Lime
- Handful of Fresh Basil
- Salt & Pepper to taste
Combine all of the meatball ingredients except the olive oil and mix well.
Place 2" rounded meatballs on a lined baking sheet and refrigerate for at least 30 minutes to firm up.
In a large pan on medium high heat, add 2 tablespoons of olive oil and add meatballs. Rotating about every 5 minutes in order to not burn. Cook until no longer pink on the inside.
Add all of the coconut sauce ingredients to the pan minus the basil and lime juice. Bring the pan to a simmer and lower to medium low. Continue to cook for 15-20 minutes.
Right before serving, add fresh basil and juice of half a lime.
Serve over rice, quinoa, noodles and even a salad. * Make sure the chili sauce is garlic free. The one I use has garlic listed as the last ingredient and even with my heightened sensitivity, I do okay with it. ** Make sure the bread crumbs are also FODMAP safe. *** Make sure the chicken broth brand has no garlic or onion in it.