Tomato Braised Turkey Meatballs with Lemon-Scented Quinoa
Servings
4
Servings
4
Ingredients
  • 1/2lb ground turkey
  • 1/2cup oat bran
  • 1tsp Italian seasoning
  • 1tsp saltdivided
  • 1/2tsp black pepper
  • 1Tbsp extra-virgin olive oil or grapeseed oil
  • 1 large carrotfinely chopped
  • 1tsp smoked paprika
  • 1tsp dried thyme
  • 3/4tsp cumin
  • 28oz can crushed tomatoes
  • 1cup sliced Kalamata olives
  • 2Tbsp red wine vinegar
  • 1cup quinoa
  • Zest of 1 lemon
  • 1/2cup parsley
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.