Serves 4 as part of a main course
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
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.
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.