Turkey slider topped with cheddar cheese

Low FODMAP Turkey Sliders and Meatballs

Greetings from a COLD Chicago! Today’s post “stretching a dollar” was inspired by creating two meals from one pound of ground turkey. Again, this is really easy and kid friendly. Woohoo! Generally speaking, you probably have all of the ingredients on hand already. It’s always nice to get two meals out of one cooking session. I especially like these low FODMAP turkey sliders and meatballs are “different” enough that the kids don’t think they’re eating leftovers.

One pound ground turkey, two dinners

My two “stretching a dollar” meals are herby, turkey sliders and parmesan, herb meatballs.

The basic ingredients included with the pound of ground turkey (you could use beef or pork mix) are:

  • 1/4 cup minced herbs – I like chives or green onion tops, parsley, cilantro, oregano – whatever you have works!
  • 1 large tablespoon of my favorite grainy mustard, Maille – I like the kind with the whole seeds for texture.
  • An egg.
  • 1/4 cup bread crumbs – my favorite is gluten free panko.
  • 1/4 cup parmesan cheese.
  • Salt and pepper to taste.

Cook once for two meals!

stretching a dollar with Turkey sliders and meatballs from one pound ground meat

See! Super simple! Basically, just dump it all in a large bowl and gently mix the mixture together. Split it in half – I just drew a line down the center of the bowl to “eyeball” the portions. Next, roll out golf ball sized balls. Use a glass to smash the sliders into patties.

My plan was to fry up the sliders for dinner that evening.

Herby turkey sliders
Parmesan herb turkey meatballs

Additionally, brown the meatballs and freeze them for another quick pasta dinner on the fly. Frozen meatballs can be added straight to a pot of simmering low FODMAP sauce (I recommend Rao’s sensitive formula) then top on your favorite pasta.

Have a turkey slider on a gluten free bun.

Turkey slider topped with cheddar cheese
Turkey slider topped with microgreens and goat cheese wrapped up in lettuce

Or try my favorite: a turkey slider topped with microgreens and goat cheese, then wrapped up in lettuce! These low FODMAP turkey sliders and meatballs are perfect for fall or summer dining.

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Turkey slider topped with cheddar cheese

Low FODMAP Turkey Sliders and Meatballs

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Ingredients

Scale

Pound of ground turkey (you could use beef or pork mix)

 1/4 cup minced herbs – I like chives or green onion tops, parsley, cilantro, oregano – whatever you have works!

1 large Tb grainy mustard

1 Egg.

1/4 cup bread crumbs – my favorite is gluten free panko.

1/4 cup parmesan cheese.

Salt and pepper to taste.

Instructions

Place the meat into a large bowl.

Add the herbs, mustard, egg, breadcrumbs, parmesan cheese, salt and pepper.

Draw a line down the center of the bowl to “eyeball” the portions.

Next, roll out golf ball sized balls.

Place the rounded balls onto a piece of parchment.

Use a glass to smash the sliders into patties.

To cook the sliders:

Drizzle a teaspoon or two of olive oil in a skillet over medium heat.

Place sliders into a skillet.

Fry on first side until browned, about 3-4 minutes

Flip the burgers.

Cook for another 3 minutes or so until browned and cooked through (no pink in center)

Serve on buns or wrap in lettuce leaves. enjoy!

 

For the meatballs: (similar to the sliders)

Drizzle a teaspoon or two of olive oil in a skillet over medium heat.

Place sliders into a skillet.

Fry on first side until browned, about 2-3 minutes

Shake the pan, to allow the meatballs to roll to another side (or use tongs to rotate)

Cook for another 2-3 minutes or so until all sides are browned and cooked through. (if they are still a little pink in the middle it is ok as they will cook more in the sauce.

* If serving right away, add meatballs to your favorite sauce and allow to simmer together 10 minutes. Serve over pasta of your choice.

* If freezing, allow meatballs to cool and then transfer them to a plastic bag. Freeze for later. Frozen meatballs can be added directly to a pot of simmering sauce, allow to simmer 20 minutes or so.

  • Author: Karina K.
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