Sage Lamb Meatballs [Low Fodmap]

I eat a predominantly plant based diet with sprinkles of animal protein, typically in the form of chicken, turkey, pork and seafood. I'm a big time fish lover as I'm sure you've figured out by now. That being said, when it's period week, or in this case weekend, my body CRAVES red meat. It's so important to listen to your body. Red meat = iron, which makes total sense so I go with it. However, I don't eat cow. I have a mental block about it. Maybe I was Hindu in a past life, who knows? So when the red meat craving strikes, I go for bison, venison, or lamb. This past weekend the lamb was calling my name at the grocery store, so I listened and made these low fodmap approved sage lamb meatballs. That means they are also dairy-free, gluten-free, and corn-free as per usual but also follow the low fodmap "more than okay" foods chart. You MUST try this recipe whether you're following a low fodmap diet or not. These meatballs are so versatile. Not only can the lamb be swapped for bison or your ground red meat of choice (turkey would totally work in a pinch), but they can be served as true meatballs with red sauce, paired with squash or pumpkin and a tahini drizzle, or simply thrown on a salad!...the options are really limitless.

Ingredients // Pantry List:

  • 1 lb of ground lamb (or ground meat of choice)
  • 1 egg white
  • Fresh sage
  • Coriander
  • Cumin
  • Salt


  • Preheat oven to 375F
  • Wash and slice 8 leaves of sage
  • Throw 1lb of ground lamb in a medium size bowl along with one egg white, 1 teaspoon of coriander, 1/2 teaspoon of cumin, a scant 1/2 teaspoon of salt, and chopped sage leaves.
  • Mix until just combined (I find it's best to just get my hands dirty here)
  • Roll 12ish balls (a little smaller than a golf ball) and place them on a baking sheet lined with parchment paper
  • Bake for 15 minutes or until they start to brown on the top

Enjoy with literally anything and don't forget to share! If you're on a low fodmap diet like I am right now, I suggest serving with kabocha squash, greens, and a tahini dressing (made with only 1 tablespoon of tahini per serving) OR with spaghetti squash, tomatoes // tomato sauce OR with quinoa and my tomato-free pasta sauce. Would love to hear what you think and see what you pair your balls with ;) let me know below or share with me on Instagram @nowheylady