Baked Spinach & Feta Turkey Meatballs (Low FODMAP)
These low FODMAP turkey meatballs are packed with protein plus provide gut-healthy fibre with added quinoa and spinach. I'm a big fan of oven baked meatballs because there's no need to stand over a frying pan as they cook. Once they're in the oven, they're ready in just 22 minutes!
Servings: 4 servings
Ingredients
- 70 grams spinach (approximately 2 large handfuls)
- ¼ cup green onion diced
- 2 tbsp olive oil divided
- 1 lb extra lean ground turkey
- ¾ cup cooked quinoa
- 1 large egg
- 2 oz crumbled feta (approximately 1/3 cup)
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 375°F. Prepare a sheet pan with aluminum foil.
- Chop the spinach roughly. In a large frying pan over medium heat, add 1 tablespoon of olive oil. Add diced green onion and sauté for about 30-60 seconds until fragrant. Add chopped spinach and cook until it has fully wilted, stirring to ensure it cooks evenly. Remove the cooked green onion and spinach from heat.
- In a large bowl, whisk the egg. To the same bowl, add ground turkey, cooked quinoa, cooked spinach/green onion, crumbled feta, salt, and pepper. Using clean hands, mix all ingredients together until evenly combined.
- Form meatballs by shaping the turkey mixture with your hands. Each one should be about 1 heaping tablespoon. This will make around 24 meatballs. Set the meatballs evenly on the foil-lined sheet pan and brush the top of each with olive oil.
- Bake the meatballs for 22 minutes in the preheated oven. Remove from the oven and serve with your favourite low FODMAP sides like rice, gluten-free pasta, roasted veggies, or low FODMAP broccoli salad. I topped mine with FODMAP friendly tzatziki!