AuthorStacy SaundersCategoryDifficultyIntermediate

Serve over noodles with nomato sauce, over rice with veggies, or on a green salad! These meatballs are versatile and tasty!

Yields1 Serving
Prep Time20 minsCook Time18 minsTotal Time38 mins

Yields: 24-30 meatballs

 2 lbs Ground Turkey
 ½ cup GF Breadcrumbs
 1 Egg, lightly beaten
 1 tsp Minced garlic
 ½ tsp Salt
 1 tsp Paprika
 1 tsp Italian seasoning
 1 tsp Dried oregano
 1 ½ tsp Onion powder
 1 ½ tsp Garlic powder
 1 tbsp Maple Syrup
Histamine Level: 1.5 (updated)
 rated a 1.5 due to the minced garlic and egg (egg whites are rated a 2 on sighi list).
 for a level 0 try substituting a chia or flax egg for the eggs. Flax egg is 1 tb flax seed meal + 2.5 Tb whisked together and set aside to gel for a few min.
1

Preheat oven to 350°F.

2

Place parchment paper on a baking sheet and then a baking wire/rack over the baking sheet.

3

In a small bowl combine all the dry spices.

4

In a large bowl combine ground turkey, bread crumbs, egg, spice mixture, and maple syrup. Using a wooden spoon (or your hands) mix until well combined.

5

Shape into 1 inch meatballs and place on the baking sheet. (I like to use a 1 TB cookie scoop)

6

Bake for 16-18 minutes, or until cooked through.

I LOVE these meatballs. I use the ground turkey because I eat so much beef in other meals, so I wanted to have a few turkey meals. These are excellent with my low histamine nomato sauce or for sweet & sour meatballs. I also love them on top of salad.

I usually triple the batch and make about 90 meatballs, fully cook them, and then freeze them in sandwich size ziploc bags. That way I can grab 5-6 out of the freezer, microwave them for 30 sec-1 min and have an easy lunch!

When I prepare them for dinner I usually bake them in the oven from frozen for about 10-15 min. Be careful not to overcook them, if you do they will be very dry (but I wouldn't know from experience, because I've NEVER overcooked these before-HA). 

Hope you enjoy them!

Recipe adapted from: https://diethood.com/brown-sugar-glazed-turkey-meatballs/

Low Histamine Meatballs & Nomato Sauce

Ingredients

 2 lbs Ground Turkey
 ½ cup GF Breadcrumbs
 1 Egg, lightly beaten
 1 tsp Minced garlic
 ½ tsp Salt
 1 tsp Paprika
 1 tsp Italian seasoning
 1 tsp Dried oregano
 1 ½ tsp Onion powder
 1 ½ tsp Garlic powder
 1 tbsp Maple Syrup
Histamine Level: 1.5 (updated)
 rated a 1.5 due to the minced garlic and egg (egg whites are rated a 2 on sighi list).
 for a level 0 try substituting a chia or flax egg for the eggs. Flax egg is 1 tb flax seed meal + 2.5 Tb whisked together and set aside to gel for a few min.

Directions

1

Preheat oven to 350°F.

2

Place parchment paper on a baking sheet and then a baking wire/rack over the baking sheet.

3

In a small bowl combine all the dry spices.

4

In a large bowl combine ground turkey, bread crumbs, egg, spice mixture, and maple syrup. Using a wooden spoon (or your hands) mix until well combined.

5

Shape into 1 inch meatballs and place on the baking sheet. (I like to use a 1 TB cookie scoop)

6

Bake for 16-18 minutes, or until cooked through.

Notes

Low Histamine Turkey Meatballs- GF
IngredientsDirections
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2 Comments

  1. Lauren Brady August 20, 2021 at 11:25 am

    These were very good! I subbed 1 1/3 cups whole oats ground in blender for the GF bread crumbs and a chia egg for the egg. Definitely will make these again! And they were so good with the nomato sauce too!

    Reply ↓
    1. Stacy Saunders August 20, 2021 at 12:25 pm

      that’s awesome! I love hearing substitutions people use, thanks for sharing 🙂

      Reply ↓

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