Turkey Quinoa Cocktail Meatballs

Meatballs are baked and then simmered in a sweet and tangy tomato sauce in these gluten-free and low FODMAP Turkey Quinoa Cocktail Meatballs.

I decided to come up with a fun appetizer recipe for the Super Bowl on Sunday. This recipe is inspired by that chili-sauce-and-grape-jelly-meatballs recipe. You might know the recipe I’m talking about (example here). An unusual combination of ingredients, but totally delicious. And totally not low-FODMAP or very healthy. Luckily I came up with this recipe that is low-FODMAP, a lot healthier, and just as delicious.

For the meatballs, I use lean ground turkey to reduce the fat and cooked quinoa instead of breadcrumbs. An egg is a great binder for these meatballs, but if you are allergic to eggs, a Chia Egg Replacer works just as well. The meatballs are then baked and ready for some sauce.

This sauce is tangy, but sweet. I add a little flavor with some Worcestershire sauce, which is considered low-FODMAP by the Monash App. Since Worcestershire sauce does usually contain a little onion and garlic, feel free to use soy or tamari sauce instead if you are really sensitive. I add a little cornstarch to the sauce to help thicken it up and adhere to the meatballs. (FYI – this sauce is also great with lit’l smokies too!)

Serve these low FODMAP Turkey Quinoa Cocktail Meatballs up with some fancy toothpicks and you are set for a party or the big game!

Try these other low FODMAP appetizer recipes from my collection:

• Bacon Wrapped Water Chestnuts
• Prosciutto Wrapped Cantaloupe
• BLT Bites

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Low FODMAP Turkey Quinoa Cocktail Meatballs

Meatballs are baked and then simmered in a sweet and tangy tomato sauce in these gluten-free and low FODMAP Turkey Quinoa Cocktail Meatballs.

Course Appetizer

Cuisine American

Keyword cocktail, gluten-free, low-fodmap, meatballs, quinoa, tomato, turkey

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 40 meatballs

Ingredients

Meatballs

• 1 lb. lean ground turkey
• 1 cup cooked and cooled quinoa
• 1 large egg*
• 1/2 cup finely chopped scallions, green parts only (about 1/2 bunch)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Sauce

• 1/3 cup packed dark brown sugar
• 1 teaspoon cornstarch
• 1 cup Pomi 100% Tomato Sauce (or tomato puree)
• 1/4 cup rice vinegar
• 1 tablespoon gluten-free Worcestershire sauce or soy or tamari sauce (see my discussion above)
• 1/2 teaspoon kosher salt or to taste

Instructions

• Heat oven to 400 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.
• In a large bowl, thoroughly combine the ground turkey, quinoa, egg (or chia egg), scallions, ½ teaspoon salt and pepper. Roll into 1” meatballs and place on prepared baking sheet. Bake meatballs for 20 minutes or until no longer pink in the middle.
• While meatballs are baking, stir together the brown sugar and cornstarch in a large, deep skillet. Stir in the tomato sauce, vinegar, Worcestershire sauce (or soy or tamari) and 1/2 teaspoon salt (or to taste). Bring to a light boil over medium-high heat. Reduce heat and simmer until slightly thickened.
• Add baked meatballs and stir to coat. Serve.

Notes

*For egg-free, use my Chia Seed Egg Replacer.

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