Fody's Low FODMAP Chicken Teriyaki Meatballs

I like these low FODMAP meatballs as hors d’oeuvres - they've quickly become one of my favorite low FODMAP side dishes! But you can pack them into lettuce cups for a meal, too.

Either way, Fody Low FODMAP Teriyaki Sauce makes these quick to prepare, but you do need to pay attention to detail. Low FODMAP gluten-free breadcrumbs can vary hugely in content and the way they interact with other ingredients, so heed the range suggested. Also, to ensure moist low FODMAP chicken meatballs, which can dry out easily, do not fully cook during the initial oven-baking period, as they will finish cooking stovetop, in the teriyaki glaze.

Preheat oven to 400F (200C). Line two rimmed sheet pans with either aluminum foil or parchment paper, coating with nonstick spray; set aside.

For the Meatball Mixture: Combine the ground chicken, ½ cup (58 g) panko, egg, scallion greens and Fody Low FODMAP Teriyaki Sauce in a mixing bowl and use your hands to mix very well. The mixture will most likely be very sticky. Let stand for 5 minutes to allow breadcrumbs to hydrate. Stir in more breadcrumbs only if necessary to help meatballs hold together; the mixture should be as loose as possible. Form into small meatballs, about 11/4-inch (3.2 cm) across, placing evenly spaced on prepared pans as you work. If the mixture feels quite sticky, dampen your palms lightly to facilitate the process.

Bake low FODMAP meatballs for about 5 minutes or until a small amount of pink remains in the center. Do not cook through at this point. Remove from oven.

For the Teriyaki Sauce & Finishing: Whisk together the cold water and cornstarch in a small bowl until dissolved. Place Fody Low FODMAP Teriyaki Sauce in a large skillet (I like to use nonstick) along with brown sugar and whisk together over low-medium heat until sugar dissolves. Whisk in the cornstarch mixture and keep heating just until mixture begins to thicken. Add about one-third of the meatballs and toss them around in the bubbling sauce for a minute or two until they are cooked through and glazed. Remove meatballs to a warm platter and repeat with remaining meatballs. Serve immediately, garnished with scallions and sesame seeds. This is one recipe that does not hold well, so plan accordingly.