Friday, March 25, 2016

Thai Meatballs

  • 1 lb. ground turkey or chicken
  • 1 large (about 1/2 cup) shredded carrot
  • 2 tablespoons fresh parsley chopped
  • 1 red chili chopped
  • 1/4 cup green onion, chopped (green parts only for Low FODMAP) + more for garnishing
  • 2 tbsp fresh grated ginger
  • 2 tbsp coconut aminos or gluten free soy sauce
  • 3/4 teaspoon sea salt**
  • pepper to your taste
  • 1 egg
  • Dash red pepper flakes optional

  • 1/4 cup (60ml) coconut aminos or gluten free soy sauce*
  • 1/4 cup (60 ml) chicken stock
  • 2 tbsp sesame oil
  • 1 tbsp fish sauce (only if you use coconut aminos instead of soy sauce)
  • 2 tsp fresh grated ginger
  • 1 tsp chili paste
  • 1 garlic clove crushed (omit for low FODMAP)
  1. Preheat oven to 400°F/200°C
  2. 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.
  3. Place balls on lined baking sheet and bake for 20-25 minutes
  4. 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.
  5. When meatballs are done pour sauce over it, or use sauce as a dipping sauce
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.

No comments: