These golden baked bites are warmly spiced, satisfying, and surprisingly gentle on a sensitive stomach. Fresh ginger and turmeric do the heavy lifting here, delivering real depth of flavor without the onion, garlic, or acidic ingredients that so often trigger reflux. Softened leek and fennel are sautéed until mellow before being folded into the turkey, so you get that savory, aromatic base without the harsh bite of raw alliums. A small spoonful of plain low-fat yogurt keeps the texture tender and moist, while baking at high heat means no greasy pan-frying to worry about. The whole batch comes together in under 30 minutes of active work, and the oven does the rest — you'll have 18 little meatballs ready to serve at 165°F, perfectly cooked through. They're great on their own, alongside a simple grain, or tucked into a wrap when you need something hearty that won't leave you reaching for the antacids. This recipe makes 6 servings, so it's ideal for meal prep or feeding a crowd without spending your whole evening in the kitchen.
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Leek can worsen reflux in some people, but the small amount in this recipe (~1 1/2 tablespoons per serving) is likely tolerated by many with GERD. If you prefer to always avoid leek, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or lightly coat it with olive oil.
Heat 1 tbsp olive oil in a small skillet over medium heat. Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the grated ginger and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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