Low FODMAP Chicken Quinoa Meatballs with Teriyaki Sauce

Name: Low FODMAP Chicken Quinoa Meatballs with Teriyaki Sauce
Prep time: 1500 min
Cook time: 1200 min
Total time: 2700 min
Yield: 4
Cuisine: Thai
Ingredients: ¼ cup Quinoa (0.25 cup (42.372881355932 g) quinoa*); 1 tsp Olive Oil (1 tsp olive oil); 1 ¼ cup Water (0.75 cup (187.5 ml) water + 0.5 cup (125 ml) water); 500 g Chicken (500 g ground chicken); ½ cup Scallion (0.5 cup (20 g) green onions/scallions (green leaves only, finely sliced)*); ½ cup Cilantro (0.5 cup (10 g) fresh cilantro); 1 piece Egg (1 large egg); ¼ tsp Red Pepper Flakes (0.25 tsp dried chilli flakes*); 3 tsp Ginger (1 tsp grated/crushed ginger* + 2 tsp grated/crushed ginger*); 2 tsp Fish Sauce (2 tsp Thai fish sauce (nam pla)); ½ tsp Lime (0.5 tsp lime zest); 1 tbsp Lime Juice (1 tbsp fresh lime juice); 2 tbsp All-Purpose Flour (2 tbsp gluten free all purpose flour (as needed)*); 1 tsp Brown Sugar (1 tsp brown sugar + 2 tbsp brown sugar); 2 tsp Sesame Seeds (2 tsp sesame seeds*); 1 ½ tbsp Garlic Infused Oil (1.5 tbsp garlic infused oil*); 1 tsp Sesame Oil (1 tsp sesame oil); 3 tbsp Soy Sauce (3 tbsp soy sauce*); 2 tbsp Rice Vinegar (2 tbsp rice wine vinegar*); 2 tsp Cornstarch (2 tsp corn starch*)

Low FODMAP Chicken Quinoa Meatballs with Teriyaki Sauce - Snacks (Thai)

2700 minThai

Servings4

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Dairy Free

Ingredients

For 4 servings

Quinoa¼ cup · 0.25 cup (42.372881355932 g) quinoa*
Olive Oil1 tsp · 1 tsp olive oil
Water1 ¼ cup · 0.75 cup (187.5 ml) water + 0.5 cup (125 ml) water
Chicken500 g · 500 g ground chicken
Scallion½ cup · 0.5 cup (20 g) green onions/scallions (green leaves only, finely sliced)*
Cilantro½ cup · 0.5 cup (10 g) fresh cilantro
Egg1 piece · 1 large egg
Red Pepper Flakes¼ tsp · 0.25 tsp dried chilli flakes*
Ginger3 tsp · 1 tsp grated/crushed ginger* + 2 tsp grated/crushed ginger*
Fish Sauce2 tsp · 2 tsp Thai fish sauce (nam pla)
Lime½ tsp · 0.5 tsp lime zest
Lime Juice1 tbsp · 1 tbsp fresh lime juice
All-Purpose Flour2 tbsp · 2 tbsp gluten free all purpose flour (as needed)*
Brown Sugar1 tsp · 1 tsp brown sugar + 2 tbsp brown sugar
Sesame Seeds2 tsp · 2 tsp sesame seeds*
Garlic Infused Oil1 ½ tbsp · 1.5 tbsp garlic infused oil*
Sesame Oil1 tsp · 1 tsp sesame oil
Soy Sauce3 tbsp · 3 tbsp soy sauce*
Rice Vinegar2 tbsp · 2 tbsp rice wine vinegar*
Cornstarch2 tsp · 2 tsp corn starch*

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Steps

1Rinse the quinoa under running water using a fine mesh sieve for 40 seconds (this will help remove the bitter taste). Place the quinoa in a medium saucepan with the olive oil, and toast for 1 minute over medium high heat. Then add the water. Bring to a rolling boil. Turn down the heat to medium low and allow to simmer until cooked (about 12 to 15 minutes). Remove from heat once the quinoa is soft and the water has evaporated (you want it soft but not too wet).
2Preheat the oven to 200ºC (400ºF) fan bake function.
3While the quinoa cooks, finely chop the green onions/scallions (green tips only), and the fresh cilantro, and zest and juice the lime. Beat the egg in a small bowl. Place the ground chicken, green onions/scallions (green tips only), fresh cilantro, beaten egg, chilli flakes, ginger, sesame seeds, fish sauce, brown sugar, lime juice and zest into a large bowl. Add the quinoa once cooked. Season with a few grinds of salt and black pepper.
4Then mix until well combined. If your mixture is a bit wet add a couple of tablespoons of gluten free flour and mix through. Using clean hands roll the mixture into small (walnut size) meatballs.
5Place the meatballs on a large, lightly oiled baking tray or line it with baking paper. Bake in the oven for 18 to 20 minutes, or until all sides are golden and the meatballs are cooked through.
6Make the sauce by mixing together the soy sauce, rice vinegar, garlic infused oil, ginger, sesame oil, and water in a small saucepan. Place the saucepan over medium high heat. Dissolve the corn starch in a little bit of warm water and then mix into the sauce. Allow to thicken for 2 to 3 minutes, stirring occasionally. Taste and add more brown sugar or rice wine vinegar if needed.
7Serve the meatballs with the sauce and garnish with some green onions/scallions (green tips only) and a sprinkle of sesame seeds.