Low FODMAP Turkey & Spinach Meatballs

Total time50 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
Jennie-O 90% Lean Ground Turkey Simple Truth Natural 93% Lean 7% Fat Ground Turkey Simple Truth Organic 93% Lean Ground Turkey Jennie-O® All-Natural* 90% Lean/10% Fat Fresh Ground Turkey Mary's Free Range Ground Turkey
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2 cups fresh baby spinach, finely chopped
Ingredient note
A serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
3 tbsp cassava flour
1 tsp unflavored gelatin powder
2 tbsp cold water
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.
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt

For searing

2 tbsp coconut oil

For the pan sauce

½ cup bone broth
1 tbsp apple cider vinegar

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 2 minutes until the gelatin has fully absorbed the water and formed a thick gel.
2
In a large mixing bowl, combine the ground turkey, chopped spinach, cassava flour, bloomed gelatin, garlic, parsley, thyme, turmeric, ginger, and salt. Mix with your hands until just combined — do not overwork the mixture, or the meatballs will be dense.

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