Low-FODMAP Turkey Meatballs with Creamy Polenta & Spinach

Ingredients

• 1 1/4 lb lb Ground turkey
• 1 large Large egg
• 1/3 cup cup Plain breadcrumbs made from suitable Low-FODMAP bread, no onion/garlic seasoning, Must be ingredient-checked — no onion powder or garlic powder
• 1/4 cup cup Finely grated Parmesan
• 2 tbsp tbsp Finely chopped chives
• 2 tbsp tbsp Chopped parsley
• 1 tsp tsp Dried oregano
• 3/4 tsp tsp Kosher salt
• 1/4 tsp tsp Black pepper
• 1 tbsp tbsp Garlic-infused olive oil, Use commercial garlic-infused oil WITHOUT visible garlic solids
• 1 cup cup Dry polenta
• 3 cups cup Water
• 1 cup cup Lactose-free whole milk
• 1/2 tsp tsp Kosher salt
• 1/2 cup cup Finely grated Parmesan
• 1 tbsp tbsp Butter
• 4 cups cup Baby spinach
• 1 tsp tsp Garlic-infused olive oil
• to taste as needed Pinch salt

Instructions

1. Heat the oven to 425°F / 218°C. Line a sheet pan.
2. Combine the meatball ingredients except the cooking oil. Mix gently — do not overwork. Form 16 meatballs. Lightly coat with garlic-infused oil.
3. Bake for 15–18 minutes or until safely cooked.
4. Meanwhile, bring the water and lactose-free milk to a gentle simmer. Slowly whisk in the polenta. Cook according to the polenta grind, stirring regularly, until tender and creamy.
5. Stir in the Parmesan, butter and salt.
6. Sauté the spinach briefly in garlic-infused oil for 1–2 minutes.
7. Divide the polenta into four bowls. Top each with 4 meatballs and spinach.

Nutrition

Chef's Notes

Serving basis: 4 meatballs + 1/4 polenta + 1/4 spinach. Low-FODMAP critical items: Breadcrumbs must be specifically ingredient-checked. No onion powder. No garlic powder. Use lactose-free milk. Use actual chives, not onion bulb. STORAGE: Refrigerate within 2 hours. Use within 3 days. Reheat to 165°F.

Browse all recipes →

Browse recipe collections →