Turkey Meatballs with Tomato Confit
Turkey is an excellent source of tryptophan, helpful for rest and calm, plus the dark meat is high in iron. Served with Tomato Confit, this is a dish packed with antioxidants. Try this dish as a tasty little appetizer or serve as a main course with quinoa, couscous, rice, or noodles.
Tomato Confit
28 oz (796 mL) can plum tomatoes
2 garlic cloves, finely minced
1 jalapeno, seeded and very finely minced
Juice from 1 lemon
1/3 cup (80 mL) extra-virgin olive oil
1 Tbsp (15 mL) red wine vinegar
2 Tbsp (30 mL) finely chopped Italian parsley
Sea salt and freshly ground black pepper
Turkey Meatballs
1 lb (450 g) organic ground turkey meat (combination of turkey thigh and breast meat)
4 green onions, finely minced
1/4 cup (60 mL) each of minced mint leaves, cilantro, and Italian parsley
Finely grated zest from 1 lemon
1 garlic clove, very finely minced
1/4 tsp (1 mL) sea salt
Freshly ground white pepper
2 Tbsp (30 mL) extra-virgin olive oil
2 cups (500 mL) baby arugula, washed and spun dry
Drain tomatoes and squeeze out seeds. Finely dice and place in bowl along with garlic, jalapeno, and lemon juice. Fold together. In small bowl, whisk oil, vinegar, and parsley together. Drizzle over tomatoes and add salt and pepper to taste. Set aside to marinate while preparing turkey meatballs.
Preheat oven to 350 F (180 C). Line baking sheet with parchment paper. Combine meatball ingredients except olive oil and arugula in medium-size bowl. Work mixture together using hands until evenly mixed. Dampening hands with water, shape turkey mixture into 1 in (2.5 cm) round balls and place in single layer on baking sheet. Lightly brush with olive oil. Bake in preheated oven for 20 minutes or until meatballs are cooked through and inner temperature reads 170 F (77 C) when tested with meat thermometer.
To serve, place a few arugula leaves on each of 6 serving dishes. Top with a few turkey meatballs and spoon some Tomato Confit over top.
Serves 6 as an appetizer.
Each serving contains: 300 calories; 18 g protein; 22 g total fat (4 g sat. fat, 0 g trans fat); 10 g total carbohydrates (4 g sugars, 3 g fibre); 347 mg sodium
source: "Cancer Fighting Foods", alive #378, April 2014
Turkey Meatballs with Tomato Confit
Directions
READ THIS NEXT
SEE MORE »
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
Jamaican Jerk Pork Sliders with Grilled Pineapple and Tangy Slaw
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.