Description
These Low FODMAP Pesto Turkey Meatballs are packed with lean protein and bursting with fresh basil, chives, and Parmesan flavor. Great for meal prep and ready in under 30 minutes.
Ingredients
Scale
- 1 large egg
- 3 tablespoons lactose-free 1% milk
- ½ cup (46 g) quick-cooking oats (use gluten-free, if needed)
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely snipped fresh chives
- ¼ cup (20 g) finely grated Parmesan cheese
- 2 teaspoons garlic-infused olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
- 1 pound (454 g) 93% lean ground turkey
Instructions
- Preheat oven: Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Mix up the base: In a large bowl, whisk the egg. Stir in low FODMAP milk, oats, basil, chives, Parmesan, garlic-infused olive oil, salt, and pepper. Let sit for 5 minutes to allow the oats to soften.
- Form the meatballs: Add ground turkey and gently mix until just combined. Scoop heaping tablespoon portions and roll into 16 meatballs. Place on the prepared baking sheet, spacing evenly.
- Bake: Bake for 12–15 minutes, or until lightly golden and cooked through. Meatballs are done when a food thermometer inserted into the center reads 165°F.
- Serve warm dipped into low FODMAP pizza sauce or with your favorite low FODMAP pasta sauce and gluten-free pasta.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat in an air fryer or oven at 350°F for 5-10 minutes until hot.
Notes
Low FODMAP Serving: One serving of this recipe (4 meatballs) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian-inspired