🥘 Ingredients

Momo-Style Chicken Meatballs

• 2 lb / 32 oz (907 g) ground chicken, 93% lean

• 2 large (100 g) eggs

• 1/2 cup (50 g) gluten-free breadcrumbs

• 1 tbsp (15 g) garlic-infused olive oil

• 1 tbsp (15 g) fresh ginger, grated

• 1 tsp (2 g) Szechuan peppercorns, finely ground

• 1.5 tsp (4 g) ground coriander

• 1 tsp (3 g) ground cumin

• 1/2 tsp (1 g) ground turmeric

• 1 tsp (6 g) salt

• 1/2 tsp (1 g) black pepper

• 6 stalks (90 g) green onions, green tops only, finely sliced

• 3 tbsp (12 g) fresh cilantro, finely chopped

Tomato Achar Dipping Sauce

• 3 medium (360 g) tomatoes, roughly chopped

• 1 tbsp (15 g) fresh ginger, grated

• 1 tsp (3 g) ground cumin

• 1 tsp (2 g) ground coriander

• 1/2 tsp (1 g) Szechuan peppercorns, finely ground

• 1/2 tsp (1 g) cayenne pepper, adjust for heat

• 1 tbsp (15 g) fresh lime juice

• 1/2 tsp (3 g) salt

• 1/4 cup (10 g) fresh cilantro, chopped

Ginger Rice

• 2 cups (370 g) jasmine rice, dry

• 3 cups (720 g) low-sodium chicken broth, FODMAP-friendly

• 1 tbsp (15 g) fresh ginger, grated, stirred in before cooking

• 1/2 tsp (3 g) salt

• 2 tbsp (30 g) fresh lime juice, stirred in after cooking

• 1 tsp (2 g) lime zest, stirred in after cooking

Glazed Carrots

• 6 large (720 g) carrots, peeled and sliced into thin coins

• 1 tbsp (15 g) garlic-infused olive oil, completing the recipe's oil

• 1 tsp (5 g) fresh ginger, grated

• 1 tsp (2 g) ground coriander

• 1 tsp (7 g) honey

• 1 tbsp (15 g) fresh lime juice

• 1/2 tsp (3 g) salt

• 1/4 tsp (1 g) black pepper

• 1/2 cup (120 g) low-sodium chicken broth, FODMAP-friendly, for steaming

Garnish

• 1/2 cup (20 g) fresh cilantro, chopped

• 4 stalks (60 g) green onions, green tops only, thinly sliced

• 2 medium (160 g) limes, cut into wedges

🔪 Instructions

1. Preheat air fryer to 400°F (200°C).

2. Make the meatballs. In a large bowl, combine ground chicken, eggs, breadcrumbs, garlic-infused olive oil, ginger, ground Szechuan pepper, coriander, cumin, turmeric, salt, black pepper, green onion tops, and cilantro. Mix until just combined, taking care not to overmix. Roll into 18 equal balls, roughly 2 inches each.

3. Air fry the meatballs. Place in a single layer in the air fryer basket, working in batches so they are not crowded. Cook 12 to 14 minutes, shaking the basket halfway, until browned, and the internal temperature reaches 165°F (74°C).

4. Start the rice. While the meatballs cook, combine jasmine rice, broth, ginger, and salt in a medium saucepan. Bring to a boil over medium-high heat, stir once, reduce to low, cover, and simmer 15 minutes. Remove from heat, steam covered 5 minutes, fluff with a fork, then stir in lime juice and lime zest.

5. Make the tomato achar. In a small saucepan over medium heat, combine the chopped tomatoes, ginger, cumin, coriander, ground Szechuan pepper, cayenne, and salt. Simmer 8 to 10 minutes, stirring and mashing, until the tomatoes break down into a thick sauce. Remove from heat, stir in the lime juice and cilantro, then blend smooth if you prefer a finer texture.

6. Cook the carrots. Heat garlic-infused olive oil in a large skillet over medium-high heat. Add the carrot coins, ginger, coriander, honey, lime juice, salt, and pepper. Toss to coat, add broth, cover, and cook 5 to 6 minutes until just tender. Remove the lid, increase heat to high, and cook off the remaining liquid 1 to 2 minutes until glazed and shiny.

7. Serve. Plate the ginger lime rice, top with 3 meatballs per serving, and glazed carrots alongside. Spoon the tomato achar over the meatballs and serve extra on the side. Garnish with fresh cilantro, green onion tops, and a lime wedge.

Approximate Nutrition Per Serving

• Calories: ~575

• Protein: ~44 g

• Carbohydrates: ~67 g

• Fat: ~15 g

Notes

• Szechuan pepper is the signature. Despite the name, it is not a true peppercorn and is not simply hot. It produces a distinctive tingling, faintly numbing sensation on the tongue along with a bright citrusy aroma. It is central to Nepali and Himalayan cooking, where it is called timur. Grind it finely just before using, as the aroma fades quickly once ground.

• Tomato achar is the traditional partner. Momos are rarely served without achar, a tangy tomato and chili dipping sauce. It is what turns the meatballs from plain to distinctly Nepali. Making it while the meatballs cook takes no extra time.

• What separates it from the other Asian profiles. The rotation has covered Indian, Sri Lankan, Chinese, Korean, Japanese, Thai, Vietnamese, Filipino, and Indonesian. Nepali sits between Indian and Tibetan influence, with a lighter hand on spices than Indian cooking and the unmistakable timur tingle that none of the others have.

• Green onion tops are a defining ingredient. Traditional momo filling is loaded with onion and green onion. Using a generous amount of green tops keeps it FODMAP-safe while delivering the fresh, sharp character the filling needs.

• Meatballs instead of dumplings. True momos are steamed dumplings in a wheat wrapper. Air-fried meatballs deliver the filling flavor within the time and dietary constraints, and they hold up far better for a next-day lunch than a wrapper would.

• Honey note. 1 tsp across 6 servings in the carrot glaze is within FODMAP limits.

• Gluten-free breadcrumb check. Confirm no added onion or garlic powder. Ian's Plain Panko is a reliable option.

• Broth check. Confirm no onion or garlic on the label.