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Low Histamine Turkey Meatballs- GF

Yields1 ServingPrep Time20 minsCook Time18 minsTotal Time38 mins

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

 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.

Nutrition Facts

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Serving size