Pan Fried Meatballs - Low FODMAP, Paleo, Whole30

Still experimenting with an elimination diet in our house and these meatballs have been a big hit a few times now. We've tried this with all ground turkey and all ground beef, and without the egg and optional flour each time. All of the seasonings bring a ton of flavor and we have enjoyed these as burgers on the grill as well. I opted for baking the meatballs this time since I quadrupled the recipe and had a ton of meatballs to cook, but pan frying them as the recipe instructs would only bring more delicious flavor. This time we paired the meatballs with spaghetti squash, sweet potato glass noodles, and a low fodmap marinara sauce, which turned out super tasty! Not to mention this was a nice mix up to the limited food options we have been consuming on this elimination style diet. This one is definitely going into the meal prep rotation of favorites! 

Pan Fried Meatballs - Low FODMAP, Paleo, Whole30
Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground lamb
• 1/2 lb ground pork
• 1 large egg
• 2 Tbsp Tapioca flour optional, for binding
• 2 tsp poultry seasoning blend of dried thyme, sage, marjoram, rosemary, black pepper, nutmeg
• 1 tsp dried oregano or 2 tbsp chopped fresh
• 1 tsp dried basil you can also use 2 tbsp chopped fresh if you have!
• 2 tsp freeze dried chives or 1 tbsp fresh chopped chives
• 1/2 tsp sea salt
• ghee or other preferred cooking fat for frying
• Low FODMAP Marinara Sauce (Fody also has a couple Low FODMAP options! I found their products at Wegmans.)

Directions:

1. In a large bowl, combine the three types of meat with all the other ingredients, and using your hands, mix well until all ingredients are fully incorporated and ready to roll into balls.
2. Heat a large cast iron skillet over med hi heat. Add about 2 tbsp ghee or other cooking fat to the pan
3. Once the fat is heated (if it's smoking lower the heat) begin rolling the mixture into meatballs about 1.5 inches in diameter, and place each one in the pan. Continue until the mixture is used up.
4. Once the bottoms are nicely browned after about 3 minutes or so, flip each meatball over to brown the other side. Cover the pan now, and continue to cook, covered, until the meatballs are just cooked through. (If planning to add sauce, you can cook the meatballs covered with the sauce until fully cooked)
5. Serve right away and enjoy!

Original recipe found here