Low Fiber Ginger-Turmeric Baked Turkey Meatball Bites

Total time42 min

Prep time20 min

Cook time22 min

Low Fiber Ginger-Turmeric Baked Turkey Meatball Bites

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Ingredients

6 servings

For the meatballs

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ cup leek, white and light-green parts only, finely chopped
Ingredient note
Low Residue diets limit fibrous vegetables like leeks, but only the more tender white and light green parts are used and the amount per serving is modest, so it is likely Low Residue. If you prefer to always avoid leek, please tap it and change its rating to Red.
¼ cup fennel bulb, finely chopped
Ingredient note
Low Residue diets limit fibrous vegetables like fennel bulb, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid fennel bulb, please tap it and change its rating to Red.
1 tbsp fresh ginger, peeled and finely grated
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
1 tsp ground turmeric
½ tsp ground cumin
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of ground cumin is likely Low Residue. If you prefer to always avoid cumin, please tap it and change its rating to Red.
¾ tsp salt
¼ cup plain breadcrumbs
1 large egg
2 tbsp plain low-fat yogurt
Ingredient note
Plain yogurt has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid yogurt, please tap it and change its rating to Red.
1 lb ground turkey
2 tbsp fresh parsley, finely chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

For serving

1 tbsp fresh parsley, chopped, for garnish (optional)
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or lightly coat it with olive oil.
2
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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