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    Home » Low FODMAP Recipes » Low FODMAP Pesto Turkey Meatballs

    Low FODMAP Pesto Turkey Meatballs

    Published: Jun 29, 2017 | Updated: Apr 9, 2020 by Em Schwartz, MS, RDN

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    Two photos of low FODMAP pesto turkey meatballs

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    With only five flavor-packed ingredients, these Low FODMAP Pesto Turkey Meatballs are delicious and versatile. Serve with pasta or veggies for an easy meal. 

    Pan of low FODMAP pesto turkey meatballs

    Easy-to-make and flavorful, these 5-ingredient Low FODMAP Pesto Turkey Meatballs have made a recent recurring appearance on our weekly meal plan. So far, we’ve enjoyed them over pasta tossed with olive oil, fresh basil, and tomatoes; a spinach salad with Low FODMAP Lemon Vinaigrette; and on their own with baby carrots and fresh berries for a quick meal on-the-go.

    Low FODMAP Pesto Turkey Meatballs

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    With only five flavor-packed ingredients, these Low Fodmap Pesto Turkey Meatballs are an delicious and versatile. Serve with pasta or veggies for an easy meal. 

    Low Fodmap Pesto Turkey Meatballs


    • Author: Em Schwartz, MS, RDN
    • Total Time: 40 mins
    • Yield: 8 1x
    Print Recipe
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    Description

    With only five flavor-packed ingredients, these Low FODMAP Pesto Turkey Meatballs are delicious and versatile. Serve with pasta or veggies for an easy meal.


    Ingredients

    Scale
    • 1 lemon, juice and zest of
    • ¼ cup garlic-infused olive oil
    • ½ cup fresh basil
    • ¼ cup fresh chives
    • 2 lb. ground turkey

    Instructions

    1. Preheat oven to 375°F. Line rimmed baking sheet with aluminum foil.
    2. Place lemon juice, zest, olive oil, basil and chives in a blender. Blend until almost smooth.
    3. In a large bowl, mix together turkey and pesto mixture. Form mixture into balls and place onto baking sheet.
    4. Bake 25-30 minutes or until done. Serve warm.
    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Category: Main Dish
    • Method: Bake
    • Cuisine: Italian American

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    21
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    Reader Interactions

    Comments

    1. Ruth Resnicow says

      February 20, 2019 at 8:45 pm

      Can these be frozen after cooking? The recipe makes enough for me to make 4 meals. I’ve found that some recipes just can’t be scaled down.

      Reply
      • Emily says

        February 21, 2019 at 10:33 am

        That’s a great question, Ruth! I haven’t tried, but I would think freezing would be okay. They may be a little drier after freezing and reheating, so I would maybe serve with a FODMAP-friendly sauce.

        Reply
    2. Julia says

      July 16, 2018 at 10:10 pm

      Looks great! What kind of turkey did you use- is it 99/1 turkey breast or something with more fat?

      Reply
      • Emily says

        July 20, 2018 at 7:38 am

        Hi Julia, I’ve used both 99/1 and the higher fat ground turkey. Both work – the leaner turkey does produce a slightly drier meatball, but I’ve found it works well if you’re going to be adding it to sauces. 🙂

        Reply
    3. Joyce @ The Hungry Caterpillar says

      July 03, 2017 at 4:39 pm

      These look so good! Basil adds so much flavor to things. 🙂

      Reply
      • Emily says

        July 04, 2017 at 12:56 pm

        Thank you, Joyce! And, I completely agree! Basil is one of my favorite ways to add low fodmap flavor.

        Reply

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    a FODMAP-trained Registered Dietitian living with IBS. I love creating easy low FODMAP recipes for you (and me)! Learn more

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