Make a healthy, hearty and cozy meal during your next cottage trip with the practicality of cooking everything in the same pot. For an even more practical dish, you can make the meatballs ahead of time to save time during your vacation.
Preparation
30
min
Cooking
30
min
Portion
6
Ingredients
Turkey meatballs:
- 450 g (1 lb) ground turkey
- 125 ml (½ cup) fresh parsley, finely chopped
- 15 ml (1 tbsp) Dijon mustard
- 5 ml (1 tsp) ground cumin
- 1.5 ml (¼ tsp) salt
Tomato sauce:
- 15 ml (1 tbsp) olive oil
- 2 red bell peppers, diced
- 2 cans (398 ml each) whole tomatoes
- 1 jar (670 ml) tomato sauce
- 125 ml (½ cup) soy cooking cream (such as Belsoy’s)
- The juice of ½ lemon (30 ml or 2 tbsp)
- 15 ml (1 tbsp) dried rosemary
- 1 (10g) bouillon cube
- 5 ml (1 tsp) garlic powder
- 1.5 ml (¼ tsp) salt
- 250 ml (1 cup) dry lentil pasta
Topping:
- 125 ml (½ cup) fresh parsley, finely chopped
- Parmesan cheese, grated to taste
Preparation
- In a medium bowl, combine the ingredients for the turkey meatballs. Using your hands or an ice cream scoop, form individual meatballs the size of a tablespoon and set aside.
- In a large saucepan, heat the olive oil and sauté the bell peppers until slightly softened, about 2–3 minutes.
- Add the turkey meatballs and all the tomato sauce ingredients to the pot except the pasta, and cook for 20–25 minutes, or until the bell peppers are completely soft.
- Once the bell peppers are soft, add the lentil pasta and cook for another 6–7 minutes until the pasta is cooked through.
- Serve with fresh chopped parsley and grated Parmesan cheese to taste.
Notes
Can be refrigerated up to 3 days, and frozen up to 3 months.
Registered Dietitian Nutritionist in Montreal
