Low-FODMAP Turkey & Quinoa Meatballs – Easy, Gut-Friendly Recipe
These turkey & quinoa meatballs are packed with lean protein, easy to digest, and free from high-FODMAP ingredients. Perfect for batch cooking, they freeze well and reheat beautifully. A great choice for those managing Crohn’s disease or following a low-FODMAP diet.
Servings: 4 people
Calories: 260kcal
Equipment
- Large mixing bowl
- Measuring jug
- Baking tray
- Parchment paper
- Frying pan
- Wooden spoon
- Fork
Ingredients
- 250 g lean turkey mince Lean, high-protein, and easy to digest.
- 100 g cooked quinoa Adds texture without the usual gut offenders.
- 1 large egg The glue that holds these beauties together.
- 1 tbsp olive oil Keeps everything moist and juicy.
- 1 tbsp fresh parsley finely chopped. Bright, fresh, and packed with flavour.
- ½ tsp sea salt Because seasoning matters.
- ½ tsp black pepper
- ½ tsp paprika Adds depth without causing a gut meltdown.
- 1 tsp dried oregano
- 2 tbsp lactose-free Greek yoghurt optional, extra moisture for even juicier meatballs.
Instructions
- Preheat the oven to 180°C (fan 160°C). Line a baking tray with parchment paper.
- Cook the quinoa per packet instructions and let it cool.
- Mix everything – In a large mixing bowl, throw in turkey mince, cooked quinoa, egg, olive oil, parsley, salt, pepper, paprika, oregano, and yoghurt (if using). Mix well.
- Shape into meatballs – Aim for walnut-sized balls. Place on the baking tray.
- Bake for 20-25 minutes until golden and cooked through. Internal temp should be 75°C.
- Cool, store, or serve – Eat fresh or allow to cool before you freeze for later.
Notes
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
To reheat, bake at 180°C for 10 minutes from chilled or 20 minutes from frozen.
Serve with low-FODMAP tomato sauce or a side of steamed vegetables and rice.
To reheat, bake at 180°C for 10 minutes from chilled or 20 minutes from frozen.
Serve with low-FODMAP tomato sauce or a side of steamed vegetables and rice.