Ingredients

The following ingredients have 22 Servings
  • 1/3 cup (38 g) soft low FODMAP gluten-free breadcrumbs, (made from low FODMAP sandwich bread)
  • 1/4 cup (60 ml) water or lactose-free whole milk, (at room temperature (I prefer milk))
  • 1 large egg, (at room temperature)
  • 1 medium (61 g) carrot,
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1/2 cup (50 g) finely grated Pecorino Romano or Parmigiano Reggiano
  • 1 pound (455 g) lean ground turkey (or chicken)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup (75ml) Garlic-Infused Oil made with olive oil or FODY Garlic-Infused Olive Oil,
  • 1 batch (19.4 ounces/550 g) Super Simple Chunky Tomato Sauce or two jars each of FODY Pasta Sauce

Instruction

  • Combine the breadcrumbs and water or milk in a large bowl and allow to sit for about 5 minutes or until breadcrumbs swell and hydrate. Add egg, carrot, parsley and cheese and mix thoroughly to combine, then add meat and combine well (we like to do this with our hands). Season with salt and pepper. Roll into golf-ball sized (43 mm) meatballs (see Tip) and set aside on a tray until all are rolled.
  • Heat about a third of the oil over medium heat in a sauté pan until hot but not smoking. Add about a third of the meatballs and fry until the bottoms are golden; flip over and brown other side. Remove to a paper towel lined tray and repeat with two more batches of oil and meatballs.
  • The meatballs will be a tad “rare” at this point, and can finish cooking in our Super Simple Chunky Tomato Sauce or the FODY Pasta Sauce.
  • Heat our Super Simple Chunky Tomato Sauce or your FODY Pasta Sauce in a large, wide straight-sided saucepan and place meatballs in sauce, mostly in a single layer. Bring sauce to a low simmer, cover, and cook meatballs for about 10 minutes until cooked through and heated. Meatballs are now ready to serve with spaghetti or used for a sub sandwich.
  • Alternatively, have oven preheated to 350°F/180°C. Scatter meatballs evenly spaced on a rimmed baking sheet pan. Bake for about 30 minutes, shaking pan gently once or twice during baking time. Drain as described above on paper towels. The meatballs should be cooked through; you can check with an instant read thermometer, which should read 165°F/74°C. These baked meatballs are now ready to stir into warm sauce and served as you like, with pasta or on a roll.