This recipe uses desiccated coconut instead of breadcrumbs and the curry powder and coriander give it a unique twist. Desiccated coconut is on the FODMAP lists of foods to avoid but you are allowed serves of up to 1/2 cup – I very much doubt that you’re going to eat all these meatballs in one sitting, so you’re going to be well under that quantity limit.
The inclusion of garlic oil is optional and you can leave it out if you like. Garlic is only soluble in water (not oil) so garlic oil products are safe for 99% of people with fructose malabsorption. That said, some people have immune reactions to particular foods so if you can’t tolerate it, then leave it out. Cobram Estate garlic oil is easy to find at your local Coles or Woolworths store. I also really love this garlic oil product made by Rich Glen Olives.
I personally love serving this with mashed sweet potato and sauerkraut and some greens – either broccoli, bok choy or green beans. Sweet potato was one of the first foods I reintroduced to my diet after strictly following the low FODMAP diet for a couple of months. This was followed by other foods within the polyol category including avocado, mushrooms and eventually stone fruit. According to the Monash Low FODMAP App servings of 1/2 cup should be tolerated. That’s a decent amount of mash.
I usually make this recipe midweek then I make a salad the following day and put a couple of leftover meatballs on top. They’re yummy the next day!
I hope you enjoy these, let me know how you find them! 😄
