Asian Sesame Ginger Turkey Meatballs - Gluten, Refined Sugar & Soy Free
These sweet and savory meatballs are baked quick & easy in the oven and taste exactly like the inside of an egg roll! Dairy, gluten, soy and refined sugar free and low FODMAP, they're full of flavor and can be served in lettuce wraps or over your choice of carb.
Servings 3 people
Calories 314kcal
Ingredients
Meatball Mixture
- 1 lb ground turkey thigh
- 1 egg large
- 1/2 cup cooked quinoa
- 1/2 cup carrots finely chopped
- 3 green onions, green tips only finely chopped, about 1/3 to 1/2 cup
- 1 tsp sesame oil
- 1 tsp garlic infused olive oil
- 1/2 tsp ground ginger
- 1/2 tsp salt
- pepper to taste
Sauce
- 1/3 cup coconut aminos
- 1/3 cup water
- 1/4 cup orange juice
- 1/2 tsp ground ginger
Instructions
First, Prepare the Sauce
- In a small sauce pan over medium high heat, pour all ingredients and stir to combine.
- Bring sauce to a light boil before turning off heat.
Second, Prepare the Meatballs
- Preheat oven to 400 degrees F and line a 9" brownie pan with foil.
- Pour all meatball ingredients into large bowl. The mixture can get sticky - use fork and spoon to combine ingredients well.
- Using the help of the spoon, scoop the mixture to form 1.5" balls. Use fingertips to shape before sliding them onto the brownie pan. This should make about 16 meatballs.
- Pour half of the sauce over the meatballs and place into oven for 18-20 minutes.
- With the remaining 1/2 of the sauce, while the meatballs are cooking, place on low to medium-low heat to allow sauce to reduce. This sauce will be ready when the meatballs are done in the oven, and can be used to pour over the meatballs before serving.
- Enjoy in lettuce wraps or with your choice of carb!
Notes
- Make sure the orange juice you are using is 100% fruit juice and not-from-concentrate to keep this low FODMAP. I've utilized Simply Orange® and fresh squeezed orange juice. Both are delicious. Fresh juice brightens the flavor of the sauce!
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
- Using a food processor to chop the carrots speeds things up!
- I've tried this recipe with turkey breast and without quinoa which, although makes the recipe leaner, also makes the meatballs a bit more dry and crumbly. Swap out at your own preference!
- Using only your hands to shape the meatballs gets messy as the mixture can get extremely sticky! A spoon is your friend here.
- Don't be alarmed by the coagulated protein that forms on the side of each meatball after baking - this is normal. This also makes the remaining sauce in the pan difficult to use, which is why we've simmered down some additional sauce on the side.