Low FODMAP Stuffing Balls​ Recipe

Low FODMAP Stuffing Balls. Little flavor bombs that don’t wreck your gut.
They’re cozy, portable, perfect for parties or just bingeing on the couch.

Ingredients Needed

• ¾ cup butter: unsalted, low FODMAP safe.
• ½ cup diced onion‑green tops only: easy on digestion vs. regular onion.
• ½ cup diced celery: actually a bit high FODMAP in large amounts but this amount is ok.
• 1½ tsp salt: classic flavor.
• 1 tsp poultry seasoning: mix of sage, thyme—no garlic powder.
• ½ tsp ground black pepper: obvious.
• ½ cup chicken broth: low FODMAP type, no onion/garlic powder.
• 2 large eggs: binder.
• 10 cups cubed whole wheat bread: use low FODMAP loaf (some are borderline) or gluten‑free certified.
• ½ cup chopped fresh parsley: fresh herb vibes.

How To Make Low FODMAP Stuffing Balls

Saute the aromatic base:
Melt butter in skillet over medium heat, toss in green‑onion tops and celery, cook ~5 mins till soft. Sprinkle salt, poultry seasoning, pepper, stir a minute till it smells good.

Mix wet base:
Whisk chicken broth + eggs in big bowl, fold in bread cubes and parsley.

Combine & shape:
Dump onion‑celery butter mix into bowl, mix it up. Grab bits and roll into 24 two‑inch balls, place ‘em on greased foil‑lined baking sheet.

Bake to crisp:
375°F preheated oven, bake ~20 mins until golden and crispy edges. Let cool a tick.

Recipe Tips

• Use only green part of green onions—not gonna lie, it makes a diff for digestion.
• Don’t overpack the balls, makes them too dense.
• Avoid garlic/regular onion—go green onion instead, no reflux drama.
• Serve warm—cold stuffing balls are meh.

How to Store & Reheat

• Room Temperature: fill a bowl, cover, eat within 2 hrs.
• Fridge: airtight container, about 3 days, reheat in oven/toaster oven for crisp.
• Freezer: freeze in zip bag up to 2 months; reheat straight from frozen at 350°F until warmed through.

Nutrition Facts (Approx. per serving – 1 ball)

• Calories: 90
• Sodium: 200 mg
• Protein: 2 g
• Fat: 5 g
• Carbs: 9 g
• Fibre: 1 g
• Sugar: 1 g

FAQs

Low FODMAP Stuffing Balls​ Recipe

Recipe by Evelyn ReedCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

90

kcal

Crispy, cozy little bread balls flavored with mild herbs—FODMAP‑friendly and perfect for snack or side.

Ingredients

• ¾ cup unsalted butter

• ½ cup diced green onion tops

• ½ cup diced celery

• 1½ tsp salt

• 1 tsp poultry seasoning (no garlic)

• ½ tsp black pepper

• ½ cup low‑FODMAP chicken broth

• 2 large eggs

• 10 cups cubed low‑FODMAP bread (whole wheat or GF)

• ½ cup chopped fresh parsley

Directions

• Preheat oven to 375°F; grease baking sheet.
• Melt butter, sauté green onion tops and celery 5 min; add salt, seasoning, pepper, stir 1 min.
• Whisk broth + eggs in bowl, toss in bread cubes & parsley.
• Mix in the butter-veg blend, form 24 2‑inch balls.
• Bake 20 min until golden, cool briefly, serve.

Notes

• Only use green parts of green onion to stay low‑FODMAP.
• Don’t pack balls too tight—will stay fluffy.
• Use low‑FODMAP bread—check ingredients.
• Bake straight from fridge for firmer results.