Preparation time: 15 minutes

Cooking time: 25 minutes

• Middle Eastern Turkey Meatballs over Rice

Sometimes, our taste buds need a jolt, and that’s when I turn to Middle Eastern flavors for a change of pace. The feta and mint garnishes add an interesting layer of flavor.

Makes 2 servings

Meatballs

• 8 ounces lean ground turkey
• 2 tablespoons gluten-free bread crumbs (to make your own, see recipe)
• 1 large egg
• 1 tablespoon chopped fresh parsley or 1½ teaspoons dried
• 1 garlic clove, minced
• ½ teaspoon ground cumin
• ¼ teaspoon cinnamon
• ⅛ teaspoon (dash) crushed red pepper flakes
• ⅛ teaspoon (dash) salt
• ⅛ teaspoon (dash) freshly ground black pepper

Tomato Sauce

• 1 tablespoon olive oil
• ½ small onion, diced
• 1 small sprig fresh rosemary, or ½ teaspoon dried
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried
• ¼ teaspoon ground cumin
• ⅛ teaspoon (dash) ground cinnamon
• 2 (5.5-ounce) cans tomato juice (about 1¼ cups)
• 2 tablespoons orange juice
• ¼ teaspoon sugar
• ⅛ teaspoon (dash) salt
• ⅛ teaspoon (dash) freshly ground black pepper
• 1½ cups hot cooked brown or white rice
• Feta cheese and chopped fresh mint, for garnish

1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Line a 9x13-inch rimmed baking sheet with aluminum foil.

2. Make the meatballs: In a medium bowl, combine all of the meatball ingredients and mix well with your hands. Shape into 8 meatballs, about 2 tablespoons each and 1½ inches in diameter. Place the meatballs on the baking sheet and bake until browned, about 15 minutes.

3. While the meatballs bake, make the sauce: Heat the oil in a medium lidded skillet over medium heat. Add the onion and cook until slightly softened, about 3 minutes. Add the rosemary, thyme, cumin, and cinnamon and cook, stirring, for 1 minute. Add the tomato juice, orange juice, sugar, salt, and pepper and stir to blend thoroughly. Reduce the heat to low and simmer, covered, for 20 minutes.

4. Add the baked meatballs to the sauce and bring to serving temperature. Serve in bowls over the rice, garnished with feta cheese and mint.

MAKE-AHEAD MEATBALLS To make and freeze meatballs to use later, follow the recipe through Step 2. Cool, and then freeze in a plastic container or zipper-top freezer bag. To use the meatballs, thaw overnight in the refrigerator, then add to the tomato sauce and bring to serving temperature.

Per serving: 485 calories; 32g protein; 17g total fat; 4g fiber; 49g carbohydrates; 167mg cholesterol; 720mg sodium