Teryaki Chicken Meatballs - low FODMAP style

This recipe is lifted in the main from Kate Scarlata's website.  Kaye is a dietician specialising in IBS and FODMAPs and her site is worth a read if you are interested in that sort of thing.

I found it when we had to deal with a bulk buy of chicken breast mince.  What can I say, breast of chicken is high protein, low fat and one of the few meats my delicate digestion can cope with.  When it's 70% off at the supermarket, of course I'm bringing it home. 

I made it as described the first time but the sauce was too sweet and didn't have the balance of flavours we expect from Asian-style dishes.  The meatballs themselves, though, are delicious and quite versatile.  I make them small for better portion control and quicker cooking.

Great tossed through a tomato/marinara sauce and served over gluten free pasta, or served on rice with steamed veg and a little gluten free sauce.  Also good with salad ingredients in a corn tortilla.

Goes well on a toothpick with a dipping sauce for parties.

Teriyaki Chicken Meatballs 

serves 4-6

INGREDIENTS

• 500g chicken breast mince
• 1/4 cup rice crumbs
• 1 egg
• 1 tablespoon fresh minced ginger
• 2 teaspoons of ajvar or sample ole
• 2 spring onion tops (the green bit), very finely chopped (or a mix of spring onion tops and garlic chives)
• 1 tablespoon gluten free soy sauce
• 1/2 tablespoon toasted sesame oil or garlic oil

METHOD

• Preheat oven to 180C.
• Line an oven tray with baking paper, a silicone baking sheet, or spray with vegetable oil.
• Mix all ingredients in a bowl.  I use my hand to get a good distribution of ingredients.
• Using a teaspoon of the mixture at a time, roll meatballs.  I get 40-45.
• Bake for about 20 minutes or until cooked through.