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.
Zest of life
For grating citrus zest, ginger, and garlic, a rasp-style grater is the perfect kitchen tool to have on hand. You can also use it to grate wisps of chocolate over desserts, parmesan over pasta and soups, and whole nutmeg over toasty drinks. It’s helpful for shaving off burnt toast too!
This recipe was originally published in the November 2025 issue of alive magazine.
Tomato Braised Turkey Meatballs with Lemon-Scented Quinoa
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.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
