Description

These meatballs are packed with Thai flavors and go perfectly over rice or quinoa.

Ingredients

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Meatballs:

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

Sauce:

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
A handful of Fresh Basil
Salt & Pepper to taste

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Instructions

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.

Notes

* 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 breadcrumbs are also FODMAP safe.

*** Make sure the chicken broth brand has no garlic or onion in it.

Recipe adapted by Feasting At Home.

Keywords: turkey meatballs, fodmap dinner recipe, fodmap meals