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Low FODMAP Turkey Quinoa Cocktail Meatballs
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Low FODMAP Turkey Quinoa Cocktail Meatballs

Meatballs are baked and then simmered in a sweet and tangy tomato sauce in these gluten-free and low FODMAP Turkey Quinoa Cocktail Meatballs.
Course Appetizer
Cuisine American
Keyword cocktail, gluten-free, low-fodmap, meatballs, quinoa, tomato, turkey
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 40 meatballs

Ingredients

Meatballs

  • 1 lb. lean ground turkey
  • 1 cup cooked and cooled quinoa
  • 1 large egg*
  • 1/2 cup finely chopped scallions, green parts only (about 1/2 bunch)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Sauce

  • 1/3 cup packed dark brown sugar
  • 1 teaspoon cornstarch
  • 1 cup Pomi 100% Tomato Sauce (or tomato puree)
  • 1/4 cup rice vinegar
  • 1 tablespoon gluten-free Worcestershire sauce or soy or tamari sauce (see my discussion above)
  • 1/2 teaspoon kosher salt or to taste

Instructions

  • Heat oven to 400 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.
  • In a large bowl, thoroughly combine the ground turkey, quinoa, egg (or chia egg), scallions, ½ teaspoon salt and pepper. Roll into 1” meatballs and place on prepared baking sheet. Bake meatballs for 20 minutes or until no longer pink in the middle.
  • While meatballs are baking, stir together the brown sugar and cornstarch in a large, deep skillet. Stir in the tomato sauce, vinegar, Worcestershire sauce (or soy or tamari) and 1/2 teaspoon salt (or to taste). Bring to a light boil over medium-high heat. Reduce heat and simmer until slightly thickened.
  • Add baked meatballs and stir to coat. Serve.

Notes

*For egg-free, use my Chia Seed Egg Replacer.