TAMARI TURKEY MEATBALLS

Preparation time: <50 mins | Makes: 12-14 meatballs

INGREDIENTS MEATBALLS

• 500g turkey mince

• 1 zucchini shredded

• 10 fresh chives diced

• 1/4 cup tamari

• 2 eggs

• 1 teaspoon sesame oil

• 3/4 cup low FODMAP, gluten free breadcrumbs (I used Orgran Rice Crispi Breadcrumbs)

• 1/2 teaspoon ground sea salt

• 1/2 teaspoon white pepper

• Extra virgin olive oil to cook

• Fresh coriander, steamed greens, cabbage and capsicum salad to serve

INGREDIENTS DRIZZLING SAUCE

• 1/8 cup tamari

• 1/4 cup hoisin sauce

• 1/8 cup water

• 1 teaspoon sesame oil

METHOD

1. Preheat oven to 200°C and line a baking tray with brown parchment paper

2. Add all meatball ingredients to a bowl and mix well with your hands until combined

3. Spray your baking tray with extra virgin olive oil and roll out 12-14 meatballs and space evenly over your baking tray

4. Place in the oven and bake for 25-30 minutes, flipping halfway through

5. Whilst baking, mix all drizzling sauce ingredients in a small bowl, ready for drizzling!

6. Serve with lightly steamed greens, and a fresh cabbage and capsicum salad

7. Store remaining meatballs and drizzling sauce in the fridge for up to 2 days

    

   These turkey meatballs can be such a lifesaver when you get the mid-morning or afternoon snack-attacks. Next time it hits you, try one or two of these warmed up, served with some fresh guacamole… the perfect high-protein, good-quality-fat snack!