Italian Chicken Meatballs - Low FODMAP, Paleo, Dairy Free, Whole30
These Italian-inspired chicken meatballs are perfect for when you want something lighter to pair with your pasta and pasta sauce.
Servings 4
Equipment
- Baking Tray
- Oven
Ingredients
- 1 lb. ground chicken breast
- ⅓ cup fine blanched almond flour
- ⅓ cup finely chopped green onion
- ¼ cup finely chopped parsley
- 1 tbsp tomato paste
- 2 tsp garlic-infused olive oil
- 1 tsp Italian seasoning OR 1/2 tsp dried oregano, 1/4 tsp dried basil and 1/4 tsp dried sage
- ½ tsp fine sea salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 350°F. Line a baking sheet with aluminum foil and grease sheet to prevent sticking.
- Combine all ingredients in a large bowl. The mixture can get sticky, so use a large spoon to mix thoroughly and spoon out into 1- to 1½-inch balls, using fingers to smooth out the spoonful before sliding it onto the greased baking sheet.
- Bake for 18-20 minutes until the meatballs are no longer pink in the center. Combine with favorite sauce and enjoy!
Notes
- 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.
- If your meatballs are too sticky to handle, dipping your fingers in a little bit of water between meatballs will help.