Slow Cooker Taco Meatballs are a flavorful meal made with veggie-filled salsa, heart healthy walnuts, and whole grain ground oats. Gluten free and low FODMAP.
1 cup salsa (for Low FODMAP use FODY Foods)
¾ cup chopped walnuts, divided
½ cup shredded cheddar cheese, divided
½ cup ground oats or oat flour*
½ cup green onion tops
2 teaspoons taco seasoning (for low FODMAP use FODY Foods or homemade)
1 lb ground chicken
1 4 oz can diced green chiles
Toppings: salsa, avocado, more green onion tops
Pour salsa in the bottom of a large slow cooker.
In a large bowl, combine ½ cup walnuts, cheese, ground oats, green onion, taco seasoning, ground chicken, green chiles and egg. Mix well with hands then form into 16 balls of equal size.
Place meatballs in the slow cooker and sprinkle the remaining walnuts into the tops of each meatball.
Cover the slow cooker and cook on high for 90 minutes or low for 3 hours.
Top with your favorite toppings and serve with your favorite vegetable side dish.
*Make sure the oats are certified gluten free if necessary.
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: dinner
- Method: slow cooker
- Cuisine: mexican
- Serving Size: 1 meatball
- Calories: 105.4
- Sugar: 1.2 g
- Sodium: 224.5 mg
- Fat: 5.7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 4.9 g
- Fiber: 1.2 g
- Protein: 9.5 g
Keywords: meatballs, heart health, walnuts, salsa, healthy dinner, easy dinner, crockpot, slow cooker
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