3scallionsminced (green parts only for Low FODMAP)
2Tablespoonschia seeds
2Tablespoonsginger
2teaspoonslime zest
½teaspoonsaltincrease to 1 teaspoon for Low FODMAP
1Tablespoonfish sauceomit for Low FODMAP
1Tablespoonscoconut aminosomit for Low FODMAP
3clovesgarlicminced (omit for Low FODMAP)
For the Sauce:
⅓cuphomemade mayoor primal kitchens
¼teaspoonsalt
¼teaspooncayennemore to taste
Instructions
For the Meatballs:
Combine all ingredients until well mixed. Refrigerate for about 10 minute to let the chia seeds start to gel.
Preheat oven to 400ºF.
Using a small ice cream scoop, measure out 45-50 meatballs, then roll each one individually between two hands. Place them on a lined baking sheet.
Bake for about 20 minutes or until completely cooked through.
For the Sauce:
Combine the mayo, salt, and cayenne and serve!
Notes
Feel free to add 1 minced Thai chili (or ½ a minced jalapeño) for added heat.Nutrition label is for the meatballs alone; does not include the sauce.If you're making these for lunches, you can definitely stretch them out to 8 servings. You do you!