Baked Thai meatballs packed with fresh flavors and paired with a simple chili sauce…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 12 minute  –  Cooking time : 15 minutes  ]

FOR THE MEATBALLS

• 1 pound ground turkey or chicken
• 1 large carrot about 1/2 cup shredded
• 2 tbsp fresh parsley chopped
• 1 red chili chopped
• 1/4 cup green onion green parts only for Low FODMAP, chopped + more for garnishing
• 2 tablespoon fresh grated ginger
• 2 tablespoon Coconut Aminos or 1 -2 tablespoons gluten-free soy sauce* see note
• 3/4 salt to your taste *see note
• pepper to your taste
• 1 egg
• Dash red pepper flakes optional

FOR THE SAUCE

• 1/4 cup (60ml) Coconut Aminos * OR 2-3 tablespoons for gluten-free soy sauce
• 1/4 cup (60 ml) chicken stock
• 2 tablespoon sesame oil
• 1 tablespoon Fish Sauce only if you use coconut aminos instead of soy sauce
• 2 teaspoon fresh grated ginger
• 1 teaspoon chili paste
• 1 garlic clove crushed omit for low FODMAP

Preparation Method

1. Preheat oven to 400°F/200°C
2. In a bowl combine all of your meatball ingredients. Mix well and form into balls.
3. If the mixture is a bit wet and sticky, wet your hand with a little water and then roll the balls.
4. Place balls on the lined baking sheet and bake for 20-25 minutes
5. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat.
6. Once boiling, stir, and reduce heat to a simmer.
7. When meatballs are done pour sauce over it or use the sauce as a dipping sauce

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