Meatballs 3 Ways!

This recipe is adapted from @thefodmapfactor IG page – I swapped almond flour for pecan flour from Hearthy Foods.

1-pound ground chicken

1/3 cup pecan flour

1/3 cup chopped green onions (green top only)

1/4 cup chopped parsley

1/4 teaspoon of sage

1/4 teaspoon of basil

1 tablespoon tomato paste

1 tablespoon garlic infused olive oil

1/4 teaspoon of sea salt

 

Combine ingredients in bowl, form into meatballs and roast at 425 for about 15 minutes on a sprayed aluminum foil lined baking sheet.

I served these with low FODMAP marinara (Prego brand - sensitive stomach jar), low FODMAP BBQ sauce (FODY brand) and plain!

Cheers and God Bless!