Low FODmap & gluten-free dinner idea.
Why would you want to eat seaweeds, you ask? 🙂
For starters, they are a great source of vitamins (A, B, C, E, K) and minerals (iodine, selenium, calcium, iron). If that’s not reason enough, they’re also very salty, crunchy and totally low FODmap!
Sea vegetables are a perfect addition to stews, casseroles, and soups. I, personally, like to add them to my crock pot meat dishes. So without further ado, here’s my easy to make dinner recipe: slow-cooked turkey meatballs with seaweed and Parmigiano Reggiano!
-sea vegetables (seaweeds, 80g)
-organic vegetable stock cube
-turkey burger meat (turkey mince, around 200g)
-salt and pepper (half to one tablespoon of each)
-one beaten egg
-gluten-free all-purpose flour
– a handful (or more) of Parmigiano Reggiano grated cheese
In a bowl, mix turkey mince, gluten-free flour, beaten egg, and spices. Divide the mince and form medium-sized meatballs. Make sure the mixture is sticky enough and meatballs won’t fall apart. Add another beaten egg if necessary. Next, dissolve the stock cube in boiling water (or: as instructed on the package).
Pour half of the mixture into the slow cooker, add meatballs, sea vegetables and cook on low for 4 to 6 hours.
At the end of the cooking (last half hour) add grated cheese. Mix it well with the rest of the ingredients or leave it on top, depending on your preferences.
Serve while it’s hot, and enjoy!
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