Thai Meatballs Recipe


Baked Thai meatballs packed with fresh flavors and paired with a simple chili sauce. Low FODMAP & Paleo approved.

Servings: 15 meatballs

INGREDIENTS

FOR THE MEATBALLS
1 lb 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 tbsp fresh grated ginger
2 tbsp Coconut Aminos s 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) 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

RECIPE 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.

INSTRUCTIONS

  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. Visit Paleo Meatballs @ asaucykitchen.com for full instructions.

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