Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Tomato Braised Turkey Meatballs with Lemon-Scented Quinoa

Serves 4

Written by
Tomato braised turkey meatballs with lemon scented quinoa

Tender turkey meatballs are bathed in a lively, gut-friendly tomato sauce and served accompanied by a lemony quinoa. This is a dish that’s more sophisticated than you’d expect from the effort required to prepare it. For the meatballs, oat bran is a low-FODMAP alternative to breadcrumbs, while quinoa is a power grain that delivers protein and a range of vital micronutrients while also being low in FODMAPs. 

Ingredients

  • 1 lb (450 g) ground turkey
  • 1/2 cup (125 mL) oat bran
  • 1 tsp (5 mL) Italian seasoning
  • 1 tsp (5 mL) salt, divided
  • 1/2 tsp (2 mL) black pepper
  • 1 Tbsp (15 mL) extra-virgin olive oil or grapeseed oil
  • 1 large carrot, finely chopped
  • 1 tsp (5 mL) smoked paprika
  • 1 tsp (5 mL) dried thyme
  • 3/4 tsp (4 mL) cumin
  • 28 oz (796 mL) can crushed tomatoes
  • 1 cup (250 mL) sliced roasted red pepper
  • 1/2 cup (125 mL) sliced Kalamata olives
  • 2 Tbsp (30 mL) red wine vinegar
  • 1 cup (250 mL) quinoa
  • Zest of 1 lemon
  • 1/2 cup (125 mL) parsley

Directions

01
In large bowl, gently mix together turkey, oat bran, Italian seasoning, 1/2 tsp (2 mL) salt, and pepper. Shape mixture into golf ball-sized meatballs.
02
In large skillet, heat oil over medium high. Add meatballs and cook, turning twice, for 3 to 4 minutes, until well browned. Remove meatballs from skillet.
03
Add carrot to skillet and heat until softened, about 5 minutes. Stir in paprika, thyme, cumin, and 1/4 tsp (1 mL) salt; heat 30 seconds. Place canned tomatoes, roasted red pepper, and olives in pan and bring to a simmer. Place turkey balls into pan, leaving at least 1 inch (2.5 cm) between balls and spoon some sauce overtop meatballs. Simmer gently for 20 minutes. Stir in red wine vinegar.
04
In medium saucepan, place 2 cups (500 mL) water, quinoa, lemon zest, and remaining 1/4 tsp (1 mL) salt. Bring to a boil; reduce heat to medium-low and simmer, partially covered, until liquid has absorbed, about 12 minutes. Set pot aside, off heat, for 5 minutes. Fluff quinoa with fork.
05
Serve tomato-braised meatballs garnished with parsley and alongside quinoa.

READ THIS NEXT