I have a brand new, Low FodMap, absolutely delicious barbecue sauce that I have been making a lot! It is so good! You can use it for all your barbecue favorites! Today I paired it with a new cocktail meatball recipe I served recently at a potluck I hosted here at my house. I doubled the recipe, and they all disappeared fast, plus I received requests for the recipe! I am so excited to share it here with you today, and for all my loyal low fodmap followers, it is completely low fodmap! You are going to love this recipe!
The meatballs are moist and are made with ground pork and turkey. You can make a large batch of the barbecue sauce and freeze half of it to pull out of the freezer for later. (Cook once, eat twice convenience!) I like to double the recipe for four jars of sauce and freeze three to pull out as needed.
Honey Orange Barbecue Sauce (Low FodMap)
26 Oz. Jar of Tomato Puree
Juice and Zest of Two Oranges
1/2 Cup Clear Honey
1/2 Cup Apple Cider Vinegar
1/4 Cup Dried Currants
1 Bunch Green Onions, sliced (green parts only for Low FodMap)
1 Tablespoon Garlic Infused Olive Oil
2 Teaspoons of Himalayan Pink Salt or Sea Salt
1 Teaspoon Fish Sauce (like Red Boat with No Added Ingredients)
1 Teaspoon Habanero Sauce (I use this brand)
1 Teaspoon Chili Powder (gluten free no additives like Spicely)
1/2 Teaspoon Black Pepper
Directions: Place all ingredients in a medium sauce pot. Bring to a boil, then turn down to a very low simmer. Simmer on the stovetop for 30 to 40 minutes until the sauce is reduced by half. If you are doubling the recipe, it will take a little longer. Cool sauce for 30 minutes, then puree it until smooth in a blender. It is ready! Pour it into glass jars for later use, freeze half, serve it right now!
Cocktail Meatballs (Paleo, Gluten Free, Low FodMap)
Preheat your oven to 350º degrees. I like to use a large oven safe non-stick pan to go from stove top to oven. nonstick double griddle. If you do not have one, line a cookie sheet with parchment.
1 Pound of Ground Pork
1 Pound of Ground Turkey
1/2 Cup Peeled Carrots
1 Bunch of Green Onion (green parts only for low fodmap)
4 Tablespoons of Olive Oil, divided
2 Tablespoons Fresh Dill, Minced
2 Tablespoons Fresh Basil, Minced
2 Tablespoons Fresh Cilantro, Minced
1 Tablespoon Coconut Aminos
1 Teaspoon Habanero Sauce (find it here)
1 Teaspoon Himalayan Pink Salt or Sea Salt
1 Teaspoon Ground Black Pepper
Directions: Place the green onion and carrot in a small food processor and process until finely chopped. Place the remaining ingredients in a large mixing bowl. Add all the ingredients to the bowl (just two tablespoons of the olive oil, reserving the other two tablespoons for browning the meatballs). Add the green onion and carrot and thoroughly mix the meatball ingredients with your hands.
Using a tablespoon cookie scoop, scoop uniform sized scoops of meatballs. You will have approximately 40. Once they are all scooped, form them into smooth balls with your hands.
Now, warm the remaining two tablespoons of olive oil over medium-high heat on the stove top in your oven safe pan. When the oil sizzles when a meatball is added, add all the meatballs to the pan. Brown for three minutes, turn gently, and brown another two to three minutes. They will still be pink in the middle. Now transfer the meatballs to the oven, and bake for 7 to 10 minutes until the internal temperature reaches 165º degrees. Keep a close eye on them so they don’t overcook and stay as moist as possible!
Remove from the oven and insert toothpicks for easy eating, and serve with the barbecue sauce!
Makes 40 Cocktail Sized Meatballs
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Like to see a new recipe that is low fodmap and paleo? Share your ideas with me, and I will see what I can do!