Quick Meatballs

Yield: 14-16 small meatballs

Total Cook Time: 25 minutes

You’ve made meatballs, now what? Make a quick pasta with Rao’s marinara sauce or pesto, a meatball sub with sautéed onions and peppers then throw the last remaining meatballs on a Friday night pizza creation.

Main Ingredients/Notes/Suggestions:

• 1 lbs ground turkey or pork (I prefer using both)
• Vegetarian option: 1:1 ratio of TVP (textured vegetable protein) + water
• 1 egg
• 1/4 binding agent (panko crumbs, almond meal, crushed up croutons or I’ve desperately crushed up tortilla chips before)
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 3/4 tsp red pepper flakes (more or less based on preference)
• 1/2 tsp salt
• 1/2 tsp pepper

Options:

• 1 small onion, diced (not LOW FODMAP)
• 1/2 garlic powder (not LOW FODMAP)
• 1 cup shredded zucchini (or another shredded vegetable)

Instructions:

1. Preheat oven to 425 degrees and get out rimmed baking sheet or a muffin tin (It helps keep the sizes consistent, I like to use a mini muffin tin)
2. Combine all ingredients in a medium size mixing bowl and combine with hands.
3. Once combined, create meat shaped balls and evenly place on baking sheet or muffin tin.
4. Place in preheated oven for 15 minutes or until cooked thoroughly.
5. Put on pasta, make a sub or use it on Friday night pizza.