Paleo Thai Meatballs

• Gluten free

• Meat

  • 1 lb Ground turkey or chicken

• Produce

  • 1 (about 1/2 cup shredded carrot, large
  • 1 Garlic clove
  • 2 2/3 tbsp Ginger, fresh
  • 1/4 cup Green onion
  • 1 Red chili
  • 2 Tbps fresh parsley

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/4 cup Chicken stock

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 1 tsp Chili paste
  • 1 Pepper to your taste
  • 1 Dash Red pepper flakes [optional
  • 3/4 Salt to your taste *see note

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Nuts & Seeds

  • 1 4 cup (60ml coconut aminos * or 2-3 tablespoons
  • 2 tbsp Coconut aminos s

Found on asaucykitchen.com

Description

Ingredients

• FOR THE MEATBALLS
• 1 lb. ground turkey or chicken
• 1 large (about 1/2 cup) shredded carrot
• 2 tbps fresh parsley chopped
• 1 red chili chopped
• 1/4 cup green onion, chopped (green parts only for Low FODMAP) + more for garnishing
• 2 tbsp fresh grated ginger
• 2 tbsp Coconut Aminos s or 1 -2 tablespoons gluten free soy sauce* see note
• 3/4 salt to your taste *see note
• pepper to your taste
• 1 egg
• Dash red pepper flakes optional
• FOR THE SAUCE
• 1/4 cup (60ml) Coconut Aminos * OR 2-3 tablespoons for gluten free soy sauce
• 1/4 cup (60 ml) chicken stock
• 2 tbsp sesame oil
• 1 tbsp Fish Sauce (only if you use coconut aminos instead of soy sauce)
• 2 tsp fresh grated ginger
• 1 tsp chili paste
• 1 garlic clove crushed (omit for low FODMAP)

Directions

• Preheat oven to 400°F/200°C
• In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
• Place balls on lined baking sheet and bake for 20-25 minutes
• While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
• When meatballs are done pour sauce over it, or use sauce as a dipping sauce