Where I live, Summer weather isn’t just hot. It’s also humid and the weather can change at the drop of a hat. One moment there’s a nice, warm breeze and the next moment the air is miserably dense, so the last thing you want to eat is something heavy. I personally think that turkey is one of the best types of meat to eat during the Summer. Although a lot of people usually associate it with Fall because of Thanksgiving, it is otherwise a great protein because it is light, lean, and quite substantial.
For this meal I decided to make turkey meatballs served with chickpeas and stewed tomatoes. The reason as to why I chose turkey instead of the traditional ground beef is because turkey is much leaner than the beef. For about four ounces of the ground turkey that I got from Aldi, it provides for almost half of your daily protein intake. Chickpeas also are a great source of gluten-free fiber, which is a plus for those of you who may have a gluten intolerance. All around, this dish is packed with fiber and protein and makes for a great, filling lunch or dinner.
Ingredients for the Meatballs
- 1 lb of ground turkey
- 1 tbsp of half and half. If you don’t have half and half, you can also use 1 tbsp of whole milk.
- 1 raw egg
- 1/2 onion, chopped
- 1 garlic clove, grated
- 1/3 stalk of celery, chopped
- 1/2 cup breadcrumbs
- Preheat oven to 450°F
- Grease a cookie sheet. Make sure you grease it well so that the meatballs won’t stick.
- Combine all ingredients in a large bowl.
- Use a tablespoon to scoop out an even amount and then use your hands to roll into a ball.
- Leave about 1/2 inch of space between the meatballs.
- Cook for 20 minutes. Check on the meatballs a little bit before the timer ends to make sure you aren’t overcooking the meat or to see if it needs more time. Turkey tends to dry out pretty quickly even if you only wait a minute or two longer.
Ingredients for the chickpeas:
- 2 – 16oz cans of chickpeas
- 3 Roma tomatoes, sliced
- 4-5 cups of spinach, rinsed
- 1 – 6oz can of tomato paste
- salt and pepper to taste
- 1 cup of water
- 1/2 cup of chicken broth. You could also use vegetable broth.
- 1 tsp white, granulated sugar
- 1 tsp sage
- 2 tsp curry
- 2 basil leaves
- 1 tbsp olive oil
- Add olive oil to sauce pan/ pot and turn on stove to medium heat
- Add sliced Roma tomatoes to pot. Sprinkle in salt and pepper while they stew.
- Let tomatoes cook for about 10 minutes. Stir them occasionally.
- Add in water and broth. Turn stove to high heat to boil.
- Add in chickpeas once water is boiling.
- Keep on high heat for another 10 minutes.
- Add in sage, sugar, basil leaves, curry, salt, and pepper.
- Reduce to medium-low heat.
- Add in spinach, one cup at a time. Stir well.
- Keep sauce on medium-low for a while and then reduce to low heat.
- Keep on low heat for another 10-15 minutes.
*Note: I suggest that you start making the chickpeas as soon as you put the meatballs in the oven. The chickpeas and tomatoes take a while to cook so it’s best if you start sooner so as to avoid re-heating the meatballs.
Check out the nutritional information here.
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