Sometimes the best recipes remind you of growing up! These Low FODMAP Turkey Meatballs are just that (at least for me).
Now when I had them when I was younger my grandmother would make them completely different - little did she know she was using high FODMAP ingredients! I can't blame here though who would have known.
In any case, these low FODMAP turkey meatballs are pretty easy to make and another recipe that your whole family can enjoy.
Low FODMAP Turkey Meatballs
Crock-Pot Turkey and Zucchini Meatballs with Herbed Marinara
Prep time: 10 minutes
Cook time: 4-8 hours
- 2 tablespoons garlic-infused olive oil
- 3 tablespoons tomato paste
- 2 lb. fresh tomatoes, quartered
- ¼ cup red wine
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- 1 ½ lb. ground turkey
- 1 medium zucchini, grated
- 1 egg, lightly whisked
- 1 teaspoon dried parsley
- ½ cup parmesan cheese, freshly grated
- 2 tablespoons tapioca starch
- ½ cup fresh parsley, chopped
- 1 cup packed basil leaves, thinly sliced
- salt and pepper to taste
- Add olive oil, tomato paste, and fresh tomatoes to a high-speed blender or a food processor and blend until mostly smooth and thick. Transfer to the crock-pot.
- Add red wine, oregano, thyme, dried basil, and red pepper flakes; season with a fat pinch of salt and pepper. Cover with a lid and set the crock-pot to high.
- Next, work on the meatballs. In a large mixing bowl, combine turkey, zucchini, egg, dried parsley, parmesan, and tapioca. Season with salt and pepper and mix all ingredients together until combined.
- Using wet hands, roll the mixture into 1-inch balls. You should get around 22-24 meatballs.
- Uncover the crock-pot and gently drop the meatballs into the sauce. Cover and cook for 4 hours on high or 8 hours on low.
- Stir in fresh parsley and basil right before serving. Serve over cooked quinoa, gluten-free pasta, or alongside a tossed green salad. Enjoy!