Jumbo baked Thai meatballs packed with fresh flavors and paired with a simple chili sauce. Low FODMAP, Paleo and SCD approved.
I need to try this but both aminos and gluten free soy sauce will be difficult to find here. If I want to use this sauce as well I would need to make chicken stock from scratch.
Ingredients
FOR THE MEATBALLS
1 pound ground turkey or chicken
1 large carrot, about 1/2 cup shredded
2 tbps fresh parsley chopped
1 red chili chopped
1/4 cup green onion, green parts only for Low FODMAP, chopped + more for garnishing
2 tablespoon fresh grated ginger
2 tablespoon Coconut Aminos or 1 -2 tablespoons gluten free soy sauce* see note
3/4 salt to your taste *see note
pepper to your taste
1 egg
Dash red pepper flakes optional
FOR THE SAUCE
1/4 cup (60ml) Coconut Aminos * OR 2-3 tablespoons for gluten free soy sauce
1/4 cup (60 ml) low fodmap chicken stock
2 tablespoon sesame oil
1 tablespoon Fish Sauce, only if you use coconut aminos instead of soy sauce
2 teaspoon fresh grated ginger
1 teaspoon chili paste
1 garlic clove crushed, omit for low FODMAP
Instructions
Preheat oven to 400Β°F/200Β°C
In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
Place balls on lined baking sheet and bake for 20-25 minutes
While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
When meatballs are done pour sauce over it, or use sauce as a dipping sauce
Notes
Only use Tamari/gluten free soy sauce if you don't need this to be SCD. *If you're using Tamari or another soy substitute like Braggs Aminos you may want to decrease or get rid of the extra salt all together. If you plan on using soy sauce I recommend using a low sodium chicken stock. Otherwise I really love coconut aminos as a soy free alternative.
