Fiesta Turkey Meatballs--Appetizer
#28201 - 11/21/03 10:07 AM
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tierny
Reged: 05/19/03
Posts: 98
Loc: Iowa
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I got this recipe from www.honeysucklewhite.com and adapted it to make it IBS safe. It is GOOD! I'm still experimenting with the dipping sauce I like the best. Definitely something along the sour cream line tastes the best so far. My only concern is the spices--if they are ok for IBS? These are great for holiday party hors d'oeuvres.
1 pound ground white turkey
3 tablespoons egg whites
garlic powder to taste
1/4 cup finely chopped onions
1/4 cup finely chopped dry bread crumbs
1/2 tsp. red pepper flakes
2 tsp. chili powder
1 tsp. cumin
Mix all together. Shape into 36 balls about 3/4". (I used my small cookie scoop and it was exactly 36 balls). Roll each ball in finely crushed baked tortilla chips, coating thoroughly. Lightly spray 10X15" pan with cooking spray. Arrange meatballs on pan. Bake at 350 for 20 minutes or until meat is no longer pink in center.
The dip that came with the recipe was 3/4 cup non-fat sour cream and 1/2 cup salsa. And, that is a really good dip. I used soy sour cream and am not a big fan of it, but even it was good with it. You could probably come up with a favorite dip of your own for it, too.
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The sound yummy - and the spices should be fine for IBS.
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Stoneybrook Farms plain, fat free yogurt is very thick and rich -- it tastes a lot like sour cream. This is because it has inulin in it, a soluble fiber, which makes it taste richer and creamer (and fattier!  ). It is a great substitute for sour cream or mayo in recipes such as yours! Happy eating... 
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"The most wasted of all days is one without laughter." -- e e cummings
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Thanks for the suggestion---just hope I can find it around here!
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Careful - Stonybrook Farms is a dairy product
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- Jennifer
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thanks for yoru concern! yes, yogurt is a dairy product. however, yogurt has a different chemical make-up than milk (for example, it has lactase instead of lactose), as well as active cultures; thus, i tolerate it very well, as do many IBS sufferers. however, if anyone did not tolerate it, i would encourage them to use a soy yogurt alternative.
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"The most wasted of all days is one without laughter." -- e e cummings
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You are a very fortunate person.
Yogurt does contain whey and casein, though - so since a lot of IBSers are sensitive to whey and casein, perhaps a plain soy yogurt might be best for them. As for those who aren't bothered by whey and casein, then the Stoneybrook yogurts might be perfect for this recipe.
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- Jennifer
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hmmm...i didn't find those on the ingredients (i just checked). i am confused...
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"The most wasted of all days is one without laughter." -- e e cummings
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They're the basic dairy protein components, so if any product has milk in it, it has casein and whey. This is a little like a bread label saying it has wheat flour - it won't say that it contains gluten, a wheat protein, even though gluten is in there.
Some folks do tolerate yogurt okay, especially if it's low fat, and especially in smaller quantities. Some folks can't take dairy at all, even if it's lactose free, skim, organic, fermented, whatever.
Draining any kind of yogurt is a great way to get it even thicker, and work as a substitute as sour cream. I like doing this with Silk plain soy yogurt - if you let it drain overnight, it can get as thick as cream cheese.
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Here are some facts on the Stoneyfield webpage that help explain about the whey too (it's towards the bottom): web page
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- Jennifer
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