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Hearty Hoppin John Nourish Bowl with Turkey Meatballs

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A comforting, protein-packed Southern-inspired nourish bowl featuring smoky black-eyed peas and tender turkey meatballs, perfect for a wholesome meal any time of day.

Ingredients

Scale
  • 1 pound (450 g) ground turkey (preferably lean)
  • 1/4 cup (25 g) breadcrumbs or almond flour (for gluten-free)
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 1 tsp dried)
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup (185 g) long grain white rice or brown rice
  • 1 can (15 oz / 425 g) black-eyed peas, drained and rinsed (or 1.5 cups cooked from dry)
  • 1 small onion, finely chopped
  • 1 bell pepper, diced (red or green)
  • 2 cloves garlic, minced
  • 2 cups (475 ml) low-sodium chicken broth or vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil or avocado oil
  • Optional garnishes: fresh chopped scallions or green onions, chopped fresh cilantro or parsley, hot sauce or a squeeze of fresh lemon/lime juice

Instructions

  1. In a medium bowl, combine ground turkey, breadcrumbs or almond flour, egg, minced garlic, chopped parsley, smoked paprika, salt, and pepper. Mix gently until just combined. Let rest.
  2. Shape mixture into approximately 16 meatballs about 1.5 inches in diameter. Set aside.
  3. Rinse rice under cold water until water runs clear. Place in medium saucepan with chicken or vegetable broth. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes (white rice) or 40 minutes (brown rice) until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
  4. Heat olive oil in a large skillet over medium heat. Add chopped onion and diced bell pepper; cook 5-7 minutes until softened. Add minced garlic and cook 1 more minute until fragrant.
  5. Stir in smoked paprika, cayenne pepper, dried thyme, salt, and pepper. Add drained black-eyed peas and cook 3-4 minutes until heated through and flavors meld.
  6. In a separate skillet, heat a splash of oil over medium heat. Cook turkey meatballs in batches for 8-10 minutes, turning occasionally, until browned and cooked through (internal temp 165°F). Alternatively, bake meatballs at 375°F for 20-25 minutes.
  7. Fluff cooked rice with a fork. Divide rice into bowls, top with black-eyed pea mixture, and arrange turkey meatballs on top. Garnish with scallions, fresh herbs, and hot sauce or lemon juice if desired.

Notes

Do not overwork the meatball mixture to keep meatballs tender. Cook meatballs in batches to avoid overcrowding and ensure browning. Rinse rice before cooking to avoid gummy texture. Adjust cayenne pepper for desired spice level. For gluten-free, use almond flour instead of breadcrumbs. Meatballs can be baked or pan-fried. Leftovers keep well refrigerated for up to 3 days and freeze well if meatballs are frozen separately.

Nutrition

Keywords: Hoppin John, turkey meatballs, black-eyed peas, nourish bowl, Southern recipe, healthy dinner, protein-packed, gluten-free option

Find it online: https://blairrecipes.com/hearty-hoppin-john-nourish-bowl-with-turkey-meatballs-easy-homemade-recipe/