Herbed Turkey Meatballs with Zucchini and Rice (Low-FODMAP)

Ingredients

• 650 gextra-lean ground turkey (93%)
• 1large egg
• 30 gparmesan, grated, grated
• 30 gcertified gluten-free rolled oats, blitzed
• 15 gfresh parsley, chopped
• 2 tspdried oregano
• ½ tspsalt
• ½ tspblack pepper
• 3medium zucchini, sliced
• 1¼ tbspgarlic-infused olive oil
• 240 gdry long-grain white or basmati rice, dry
• ½can (796 ml) diced tomatoes, no onion or garlic
• 6 gfresh basil

Method

1. Preheat the oven to 200°C (400°F) with racks in the upper and lower thirds. Line two baking sheets with parchment.

2. Blitz the oats into fine crumbs. In a bowl, mix the turkey, egg, parmesan, oat crumbs, parsley, oregano, salt and pepper with your hands until just combined.

3. With wet hands, roll into 20 meatballs of about 3.5 cm (1 1/2 inches) and space them out on one tray.

4. Slice the zucchini into 1 cm (1/2 inch) rounds, toss with half the garlic-infused oil and a pinch of salt, and spread on the second tray.

5. Bake both trays for about 18 minutes, swapping their positions halfway, until the meatballs are browned and reach 74°C (165°F) in the centre and the zucchini is tender.

   18 min timer

6. Meanwhile, rinse the rice and cook it in 480 ml (2 cups) of water: boil over high heat, cover and simmer on low for 15 minutes, then rest 5 minutes.

   20 min timer

7. In a saucepan over medium-low heat, simmer the diced tomatoes with the rest of the garlic oil and half the torn basil for 10 minutes, stirring now and then, until slightly thickened.

   10 min timer

8. Add the meatballs to the sauce and serve over the rice with the zucchini and the rest of the basil.

Storing and reheating

Keeps 4 days or 3 months frozen.