Herb Chicken Meatballs with Lemon Tahini Egg Noodles
ZA’TAAR TUMERIC CHICKEN MEATBALLS WITH LEMON TAHINI EGG NOODLES
Since I started the low FODMAP diet a few weeks ago, I’ve noticed a big help and difference with my body. I don’t retain any bloat or have nearly as much inflammation as I had been having the last couple of months.
Now, this diet is not for everyone. In fact, it can be down right depressing to be honest. You can’t have A LOT of stuff. There are quite a few things that I truly love and thought I was benefiting from like eating more fruit and kale. Wrong. Don’t eat kale if you’re having issues. It’s actually super high on the fodmap scale. I know. I was eating it almost every day.
I made a lemon tahini pasta sauce with extra pasta water saved from the boil. Boiling egg noodles only takes 3-4 minutes. It’s a pretty quick process.
Thankfully, all proteins are FODMAP free; like meat, chicken, fish and tofu. So I try to incorporate these into my daily diet. We mostly do chicken, tofu and fish. We aren’t big red meat eaters here.
Some of the more recommended low FODMAP foods I can use, and use here, are tomatoes, feta cheese, kalamata olives and gluten free egg noodles. The chicken meatballs have a nice array of herbs, mixed with za’taar and tumeric spices, and it makes it all very nice.
ZA’TAAR TUMERIC CHICKEN MEATBALLS WITH LEMON TAHINI EGG NOODLES RECIPE
Lemon Tahini Pasta Sauce Ingredients
juice of 2 lemons
3 tablespoons tahini
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh cracked black pepper
1 tablespoon honey
1/3 cup avocado oil
1/4 cup hot pasta water from noodles
Chicken Meatballs Ingredients
1 pound ground chicken breast
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped chives
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon onion powder
1 teaspoon turmeric
1 teaspoon za’taar seasoning
1 cup gluten free panko bread crumbs, crushed
1/4 cup avocado oil
Pasta Ingredients
package of fresh gluten free egg noodles around 9-10 oz)
1 cucumber to slice for side (optional)
cherry tomatoes, halved
handful of feta
handful of kalamata olives, halved
sauce from above, mixed in
basil for topping
Instructions
Set oven to 375°F.
Line a small baking tray with parchment.
In a large mixing bowl mix all chicken meatball ingredients together lightly.
Roll small meatballs, should make around 18.
Sprinkle black pepper and olive oil over each quickly.
Bake for 25 minutes, and with the last 5 minutes, set to broil.
While meatballs are baking, make the lemon tahini sauce. Mix all together in a small bowl, saving the oil for second to last, whisking it in fast as you pour it slowly. Set aside.
Start boiling water for noodles.
Chop the tomatoes, kalamata olives, cucumbers, basil and get feta ready to crumble on top.
With 4 minutes left of the broiling meatballs, boil the noodles for 4 minutes.
After noodles are ready, take 1/3 cup of the hot pasta water, and mix into the pasta sauce.
After you’ve drained the noodles from the pasta water, Toss the noodles in the lemon tahini sauce mixture.
Plate your pasta, then start adding on the “toppings” of cucumbers, tomatoes, olives and feta. Then put the meatballs on top, with more sauce if needed to drizzle, and with the basil on top.
