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Mozzarella-Stuffed Quinoa Meatballs | Low FODMAP Diet by FODMAP Life

The meatballs I know from childhood contained breadcrumbs and raisins.  I still remember the smell, filling every room and surface area in my Grandmother’s home.  And then biting into them – always humungous in size and one was enough for an adult yet Grandma would give the kids at least two or three!  Those meat-a-balls were absolutely delicious but if you’ve been following the low-FODMAP diet, you know raisins and breadcrumbs (unless gluten-free) are HIGH in FODMAPs.  Don’t you worry there fellow #FODMAPer, my recipe is the modern version of .

“>meatball bliss – healthier, delicious, low-FODMAP and oozing with mozzarella!

low fodmap meatballs copyTurkey Quinoa Meatballs with Mozzarella

Easy and cozy for a Sunday night, try these meatballs topped on gluten-free pasta mixed with diced roma tomatoes (or low-FODMAP sauce) and Parmesan cheese.

Ingredients

Servings 15

  • 1 cup cooked quinoa
  • 1 pound ground lean turkey meat
  • 2 large eggs
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 8 ounces fresh mozzarella
  • 2 tablespoons or 2 sprigs fresh parsley
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Using a large bowl, mix all ingredients together (except the mozzarella).  Divide meat mixture into 15 portions.
  3. Place 1 small mozzarella cube in the center of each portion and shape into a ball using your hands.
  4. Bake for 30 minutes or more.  They should not be pink inside.
  5. Garnish with fresh parsley and add to gluten-free pasta with fresh cut roma tomatoes, parmesan cheese and freshly ground black pepper or serve as appetizers.

Hope you enjoy! Have a great rest of your day/evening, where ever in the world you are!

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Colleen Francioli

Certified Nutritionist Consultant