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Low FODMAP Chilli Spiced Chicken Meatballs

 

Serves 4 as part of a main course

 

Ingredients

1 large egg

¼ cup almond flour*

1 lb. ground chicken

2 tablespoons nutritional yeast

2 tablespoons tomato paste, divided

2 teaspoons Casa de Sante low FODMAP Chilli Seasoning mix

¼ teaspoon crushed red pepper, optional

3 tablespoons finely chopped fresh basil

1 tablespoon olive oil

 

Instructions

Set an oven rack in the top third of the oven and preheat the oven to 400° F. 

In a large mixing bowl, lightly beat the egg with a fork.  Add the almond flour and use the fork to break up any lumps.  Add the chicken, nutritional yeast, 1 tablespoon of the tomato paste, Chilli Seasoning, crushed red pepper, and basil.  Use the fork to combine all of the ingredients into a cohesive mixture.

Use clean hands to form 12 slightly larger than golf ball sized meatballs.  Arrange meatballs on a large rimmed baking sheet with at least 1” of space between the meatballs.

In a small bowl, use a fork to combine the remaining tablespoon of tomato paste with the olive oil.  It will not form a completely smooth mixture; that is ok.  Use the fork to spread a bit of the mixture on the top of each meatball. 

Bake for 11 – 16 minutes, until the meatballs are golden brown and cooked all the way through on the inside (165° F).  Serve immediately.

 

 

*Almond flour is low FODMAP at servings of ¼ cup or less.  As this recipe contains ¼ cup almond flour for all 12 meatballs and a serving is 3 meatballs, the almond flour is considered low FODMAP in this recipe.

 

Nutritional Information

This nutritional information is a product of online calculators which are provided through a third party. While we attempt to provide accurate nutritional information, these figures should be considered estimates and not a replacement for a professional nutritionist’s advice.

 

Serving Size:  3 meatballs, Amount per Serving:  Calories:  278 calories, Total Fat:  17 g., Saturated Fat:  4 g., Sodium:  94 mg., Carbohydrates:  5 g., Fiber:  3 g., Sugar:  1 g., Protein:  28 g.


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