Tuesday, night Brian and I had our birth planning session with our doulas and tomorrow we have another birth preparation meeting. I’ll officially be 33 weeks pregnant on Saturday and we are just so excited to be so close to the end!

Today’s recipe was inspired by some of my favorite flavors! In November 2018, Brian and I did a big trip to Thailand and frequently talk about when we can go back. I’ve also got a handful of other Thai inspired recipes because I just LOVE the flavors of Thai food so much!

If you also love these flavors, check out these recipes:

• Low FODMAP Vegetable Thai Green Curry
• 30 Minute Thai Peanut Noodles
• Thai Chicken Burgers
• Thai Coconut Lime Soup
• Thai Peanut Everything Sauce

Thai Peanut Meatballs Tips

• For this recipe I used ground chicken because of preference, but you can use what your family enjoys best here (and let me know what that is!)
• Garlic infused olive oil provides the depth of flavor garlic brings without the actual high FODMAP garlic. I love using FODY Foods brand garlic infused olive oil. (affiliate link)
• For the peanut sauce, I used almond milk but I would imagine you can use coconut milk or another type of milk.
• I used tamari to keep this recipe gluten free and low FODMAP, but traditional soy sauce should work.
• For the vegetable mix-ins I used carrots, bell pepper and zucchini but you can use any vegetables you have on hand.

Thai Peanut Meatballs

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• Author: Tara Deal Rochford
• Total Time: 31 minutes
• Yield: 4 servings 1x

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Description

Thai Peanut Meatballs are filled with a hint of spice, creamy and nutty peanut butter, and tender crisp vegetables. Low FODMAP, gluten free, and dairy free.

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Ingredients

Scale 1x2x3x

1 lb ground chicken

1 egg

½ cup ground oats

¼ cup chopped green onion tops

1 jalapeno, seeded and finely diced

1 tablespoon freshly grated ginger

1 teaspoon freeze-dried chives

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon garlic infused olive oil

For the peanut sauce

2 cups of milk of choice (I used unsweetened almond milk)

½ cup creamy natural peanut butter

Juice of 1 lime

2 tablespoons tamari

1 teaspoon crushed red pepper (more or less to taste)

For the vegetable mix-ins:

2 carrots, sliced into thin rounds

1 red bell pepper, thinly sliced

1 small zucchini, cut into half moon shapes

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Instructions

In a large bowl, combine the ground chicken, egg, ground oats, green onion,  jalapeno, ginger, chives, salt, and pepper. Mix together with hands and roll into 16 equal sized balls.

Heat a large skillet over medium high heat and add the garlic infused olive oil. Add the meatballs to the pan (make sure not to overcrowd, you may need to do this in batches) and brown on most sides. This takes about 6-7 minutes, rotating them every so often. Transfer the browned meatballs to a plate and set aside.

Turn the heat to medium low and add the almond milk, peanut butter, lime juice, tamari, and crushed red pepper. Gently whisk together until combined. Add the carrots, bell pepper and zucchini as well as the meatballs. Turn the heat back up to medium high to bring the sauce to a low boil.

Cover the pan, reduce the heat to low and allow to simmer for 15 minutes.

Serve over brown rice, quinoa, or anything else you can think of.

Notes

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University app.

• Prep Time: 10 minutes
• Cook Time: 21 minutes
• Category: dinner
• Method: stove top
• Cuisine: thai

Nutrition

• Serving Size: 1/4 recipe
• Calories: 462
• Sugar: 7.5 g
• Sodium: 955.6 mg
• Fat: 24.5 g
• Saturated Fat: 3.6 g
• Carbohydrates: 24.8 g
• Fiber: 6.6 g
• Protein: 40 g