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Thai Peanut Meatballs #lowfodmap #healthydinner #tararochfordnutrition

Thai Peanut Meatballs

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


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.



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


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.


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


  • 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

Keywords: one pan, dinner, easy dinner, low fodmap, thai peanut