Low FODMAP Spicy Thai Mini Meatballs with Chile Kick

Total time55 min

Prep time20 min

Cook time20 min

Low FODMAP Spicy Thai Mini Meatballs with Chile Kick

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Ingredients

6 servings

For the meatballs

1 lb ground pork
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
See all
2 stalks lemongrass, tender inner core only, very finely minced
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, finely grated
2 fresh red thai chiles, thinly sliced (seeds included for full heat)
Ingredient note
Thai chili pepper only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/3 of a thai chili pepper per serving, so it is likely Low FODMAP. If you prefer to always avoid thai chili pepper, please tap it and change its rating to Red.
2 tbsp fish sauce
1 tbsp soy sauce
2 tsp toasted sesame oil
¼ cup fresh cilantro leaves and stems, finely chopped
3 scallions, green parts only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
⅓ cup panko breadcrumbs
1 large egg, lightly beaten
½ tsp white pepper
2 tbsp neutral oil (such as canola oil or vegetable oil)

For the dipping sauce

3 tbsp fish sauce
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp granulated sugar
2 tbsp water
2 fresh red thai chiles, thinly sliced
Ingredient note
Thai chili pepper only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/3 of a thai chili pepper per serving, so it is likely Low FODMAP. If you prefer to always avoid thai chili pepper, please tap it and change its rating to Red.
1 clove garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Make the dipping sauce: combine the fish sauce, lime juice, sugar, and water in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2 minutes. Remove from heat, stir in the sliced chiles and minced garlic, and set aside to cool to room temperature.
2
In a large mixing bowl, combine the ground pork, lemongrass, garlic, ginger, sliced chiles, fish sauce, soy sauce, sesame oil, cilantro, scallion greens, panko, beaten egg, and white pepper. Mix with your hands until just combined and uniform — do not overwork the mixture.

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