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. 

This recipe originally appeared on alive.com as “Tomato Braised Turkey Meatballs with Lemon-Scented Quinoa.”

Tomato Braised Turkey Meatballs with Lemon-Scented Quinoa

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Servings

4

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Ingredients

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

Ingredients 1/2 lb ground turkey 1/2 cup oat bran 1 tsp Italian seasoning 1 tsp salt divided 1/2 tsp black pepper 1 Tbsp extra-virgin olive oil or grapeseed oil 1 large carrot finely chopped 1 tsp smoked paprika 1 tsp dried thyme 3/4 tsp cumin 28 oz can crushed tomatoes 1 cup sliced Kalamata olives 2 Tbsp red wine vinegar 1 cup quinoa Zest of 1 lemon 1/2 cup parsley

Servings 4 Print Recipe

Instructions

1. In large bowl, gently mix together turkey, oat bran, Italian seasoning, 1/2 tsp salt, and pepper. Shape mixture into golf ball-sized meatballs.
2. 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.
3. Add carrot to skillet and heat until softened, about 5 minutes. Stir in paprika, thyme, cumin, and 1/4 tsp 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 between balls and spoon some sauce overtop meatballs. Simmer gently for 20 minutes. Stir in red wine vinegar.
4. In medium saucepan, place 2 cups water, quinoa, lemon zest, and remaining 1/4 tsp 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.
5. Serve tomato-braised meatballs garnished with parsley and alongside quinoa.