If you’re trying to avoid FODMAPs (a group of carbs found in certain foods) but not trying to eliminate delicious meals from your daily routine, today’s Prep School episode is for you. Megan Mitchell is mixing up meatballs with low FODMAP ingredients, like ground turkey, EVOO, almond flour, and fresh herbs. Serve them with fresh zoodles for a satisfying main course!
Yield: 28 to 30 small meatballs
Active time: 10 minutes
Total time: 30 minutes
For the meatballs:
½ cup packed basil leaves, plus ¼ cup finely chopped for sauce
¼ cup packed parsley leaves
2 green onions, chopped into 1-inch pieces
1 large egg
1 tablespoon Thrive Market Organic Extra Virgin Olive Oil, plus more for cooking
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper
1 pound ground dark meat turkey
2 tablespoons Thrive Market Almond Flour
¼ teaspoon Thrive Market Organic Crushed Red Pepper
1 (24-ounce) jar Thrive Market Organic low FODMAP Marinara Sauce
For the zoodles:
5 to 6 medium zucchini
5 ounces baby spinach
Sea salt, to taste
Thrive Market Organic Ground Pepper, to taste
Thrive Market Organic Extra Virgin Olive Oil
Make the meatballs:
Combine ½ cup basil leaves, parsley, green onions, egg, olive oil, salt, and pepper in a food processor; blend until a chunky paste forms.
Scrape paste mixture into a medium bowl and add ground turkey, almond flour, and chili flakes; mix until combined. Portion meatballs with an ice cream scoop, then roll with your hands; set on a sheet pan or plate.
Warm a cast-iron skillet on medium heat, then add 1 to 2 tablespoons oil. Working in batches, add meatballs and brown on both sides before removing to a plate; repeat with remaining meatballs.
Reduce heat to low and place meatballs back in the skillet; add tomato sauce and ¼ cup chopped basil leaves; simmer on low for 15 to 20 minutes. If it splatters, cover skillet partially with a lid.
Make the zoodles:
While the sauce simmers, make zoodles. Place zucchini flat on a cutting board. Use a vegetable peeler to press firmly on zucchini and peel it lengthwise until you’ve peeled away half of it. Then, flip zucchini over and peel from the other side. Stack zucchini ribbons on top of each other and slice in half lengthwise to create pappardelle-style zoodles. Repeat with remaining zucchini.
After the sauce has simmered, add spinach and allow to wilt. Stir sauce and taste for seasoning.
Warm a medium nonstick skillet over high heat. Add 1 tablespoon olive oil and sear zoodles in batches, 1 to 2 minutes, removing each batch to a sheet tray.
To serve, add a portion of zoodles to a shallow bowl and season with salt and pepper. Spoon 5 to 6 meatballs over the top, along with some of the sauce.
Recipe by Megan Mitchell
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