2020 Low-FODMAP Holiday Appetizer Series: Holiday Meatballs

Who doesn’t love a good meatball recipe around the holidays?

This gal does, for sure, so I decided to end this year’s holiday appetizer series with a terrific and easy meatball recipe. As a side note, we’ve also made a batch of these for lunches a few times. Simply split them into groups of five or six and add some crackers, fruit, and nuts for a great, healthy lunch several days in a row!

This recipe makes about 25-30 meatballs, so plan accordingly if you need more or less for your group. Also keep in mind that balsamic vinegar has daily FODMAP limits, so only eat a few if you are following the low-FODMAP diet.

Utensils/appliances you’ll need:

  • Two medium-large mixing bowls
  • A large nonstick baking sheet (or baking sheet sprayed with nonstick cooking spray)
  • Measuring cups
  • Measuring spoons
  • A large crockpot or individual small cups/bowls for serving (see below for details)

The Recipe

Ingredients you’ll need:

  • One package of ground turkey (I’d recommend a less-lean type if you can find it – the extra fat will help hold the ground turkey together a little better.)
  • One egg
  • 1/2 cup gluten-free bread crumbs (We like the Kroger Traditional Gluten-Free bread crumbs because they don’t have high-FODMAP ingredients blended in, like garlic or onion…just watch out for those type of ingredients if you select a different brand.)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1/8 teaspoon salt
  • 2 teaspoons garlic oil (We get this from Fody Food Co.)
  • 1/2 cup balsamic vinegar


  • Before beginning, preheat the oven to 375 degrees.
  • Combine all of the ingredients except the balsamic vinegar in the mixing bowl. Form the turkey mixture into one-inch meatballs (you should have 25-30) and place on the nonstick baking sheet. (Be sure to use cooking spray if your baking sheet is not nonstick!)
  • Put the meatballs in the oven for 17-19 minutes.
  • Serving method one: After the meatballs have finished baking, place them in the second mixing bowl and pour the balsamic vinegar over them, stirring to ensure all meatballs are coated. Remove the meatballs from excess balsamic vinegar (otherwise the ones at the bottom will get too heavy with balsamic vinegar taste from sitting in the excess) and place in the crockpot on warm/low until ready to serve.
  • Serving method two: place one tablespoon of warmed balsamic vinegar in small bowls or cups, and then add four-five warm meatballs per bowl/cup when ready to serve. This would be a good option in 2020 for COVID social distancing.

Once the party begins, you are ready to enjoy!

Thanks for sticking with us through another year of low-FODMAP living on IBSTakesGuts. Have a happy holiday season, and we’ll see you again in 2021!

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