Turkey meatballs and lentils

These were a big hit with everyone. Not only did they cook quickly for a weeknight meal, I felt that the leftovers tasted even better than the original night.

What do I like about this meal? The spice level is perfect. There are very complex flavors in this meal. Also, this is a food that has minimal fat. It is full of vitamins and healthy proteins.

I found the original version at Tasteandsee.com. The real changes I made were to leave out the cinnamon and cloves as recommended. I also changed parsley for cilantro.


1 pound ground turkey

1/2 sleeve saltine crackers crumbled – about 15

1 egg

3 cloves garlic, minced

3 tablespoons minced fresh cilantro

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon black pepper



2 tablespoons olive oil

3 cloves garlic, minced

1 cup brown lentils

1 can diced tomatoes, undrained – 14.5 oz

1 medium yellow onion, diced

1 cup sliced carrot

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon black pepper

5 cups chicken broth

1/4 cup chopped fresh cilantro


Preheat the oven to 350 degrees. Mix all of the meatball ingredients until fully combined. Make meatballs that are about 2 inches in diameter or 1/3 cup of filling. Lay them on a parchment lined baking sheet. Bake for about 30-45 minutes or until internal temperature reaches 165 degrees.

As the meatballs cook, prepare the lentils.

Cook the onions, garlic, and carrots in the olive oil over medium heat. Cook for about 5-6 minutes or until soft. Add the lentils, chicken broth, tomatoes, and the dry spices. Do not add the cilantro yet. Cover and reduce head to low. Simmer about 20-25 minutes or until lentils are done. Add the meatballs and cilantro. Toss to coat the meatball.. Let sit 5 minutes and then serve.







Ground turkey stir fry

AKA my version of the “egg roll in a bowl”.  It is really just cabbage stir fry but I guess that does not sound like as much fun.

I am not sure there are many filling meals that are also this healthy. You can easily leave out the rice, or use brown rice, or even quinoa.


2 pounds ground turkey 93% lean

1 package 8-10 ounces shredded cabbage

2 large carrots julienned

1 orange bell pepper thinly sliced

1/2 cup broccoli cut small

5 green onions sliced

2 hot thai peppers chopped

1/2 cup low sodium soy sauce

1 1/2 teaspoons corn starch

1/4 cup chicken broth

1 tablespoon sriracha

1 teaspoon garlic powder

1 tablespoon sesame oil

1 tablespoon dark brown sugar

1/4 teaspoon chinese 5 spice

Lime wedges to garnish

cooked white rice

roasted cashews to garnish

soy sauce to garnish


Prep all the veggies first.


Mix the soy sauce, chicken broth, cornstarch, brown sugar, sesame oil, sriracha, garlic powder and 5 spice.


Sauté the turkey until done.


Add in veggies. Cook about 3-5 minutes. Add in the sauce. Stir and done. Garnish with fresh lime juice, cashews, green onions, sriracha.