BiteSaavy
BiteSaavy recipe

Herb-Infused Turkey Meatballs with Zucchini Noodles

Tender turkey meatballs flavored with fresh herbs served over low FODMAP zucchini noodles, a light and satisfying meal.

Low Fodmap 15 min prep 20 min cook Serves 4 Low Fodmap
Herb-Infused Turkey Meatballs with Zucchini Noodles

Ingredients

  • ground turkey
    500 grams 1.1 pounds
  • fresh parsley, chopped
    15 grams 0.5 ounces
  • fresh chives, chopped
    10 grams 0.35 ounces
  • egg
    1 large 1 large
  • gluten-free breadcrumbs
    50 grams 0.4 cups
  • parmesan cheese, grated
    30 grams 0.25 cups optional
  • olive oil
    15 ml 1 tablespoon
  • zucchini
    600 grams 1.3 pounds spiralized into noodles
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    In a bowl, combine ground turkey, parsley, chives, egg, breadcrumbs, parmesan, salt, and pepper.
  • 3
    Form mixture into 16 small meatballs.
  • 4
    Place meatballs on a baking sheet and drizzle with olive oil.
  • 5
    Bake meatballs for 15-20 minutes until cooked through.
  • 6
    Meanwhile, heat a pan over medium heat and lightly sauté zucchini noodles for 2-3 minutes.
  • 7
    Serve meatballs over zucchini noodles.

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