My take on Low Fodmap Chicken Swedish meatballs is another crowd-pleaser: Kids and adults will agree that these miniature meatballs are so much fun to eat.
3 tablespoons (45 ml) dry sherry or dry white wine
1 teaspoon dijon mustard
2 cups (475 ml) chicken broth or chicken stock
¼ cup (15 g) chopped fresh italian parsley
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Instructions
To make the meatballs, in the bowl of a stand mixer, blend together the ground chicken, quinoa flakes, scallions, egg, nutmeg, kosher salt, and black pepper.
Roll into 1½-inch (4 cm) balls. Heat the olive oil in a large skillet over medium-high heat.
Add the meatballs and brown on all sides.
Remove the meatballs from the skillet and set aside.
To make the sauce, melt the butter in the same skillet over medium heat.
Add the scallions and cook until tender, about 1 to 2 minutes.
In a small bowl, stir together the milk, Basic Flour Blend, sherry or white wine, and Dijon mustard.
Pour the mixture into the butter and scallions in the skillet and stir.
Slowly pour in the chicken broth or stock while constantly stirring.
Continue to stir until the sauce is thick and bubbly, about 5 minutes.
Stir in the chopped fresh parsley and the kosher salt and black pepper.
Transfer the meatballs back to the skillet.
Stir to coat the meatballs with the sauce.
Continue to cook until the meatballs reach an internal temperature of 165°F (74°C).