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Flavorful Hoppin John Nourish Bowl with Turkey Meatballs

Hoppin John nourish bowl turkey meatballs - featured image
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A wholesome and flavorful nourish bowl featuring smoky turkey meatballs, classic Hoppin John base with black-eyed peas and rice, and tangy quick pickled onions. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 pound ground turkey (preferably lean, 93% lean)
  • 1/4 cup breadcrumbs (panko or gluten-free)
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup dried black-eyed peas or 1 can (15 oz), rinsed and drained
  • 1/2 cup long-grain brown rice or white rice
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 small bell pepper, diced (red or green)
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 small red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup water
  • Fresh cilantro or parsley leaves (for garnish)
  • Optional: hot sauce or a squeeze of lime juice

Instructions

  1. Prepare the Pickled Onions: Thinly slice the red onion and place in a small bowl or jar. Whisk together apple cider vinegar, sugar, salt, and water until sugar dissolves. Pour over onions ensuring they are submerged. Set aside at room temperature for at least 1 hour or refrigerate overnight.
  2. Cook the Black-Eyed Peas and Rice: If using dried peas, soak overnight or quick soak by boiling for 2 minutes then letting sit for 1 hour. Drain and rinse. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté diced onion, celery, and bell pepper for about 5 minutes until softened. Add minced garlic and cook 1 more minute. Add black-eyed peas, rice, chicken broth, smoked paprika, thyme, salt, and pepper. Bring to boil, reduce heat to low, cover, and simmer for 35-40 minutes u…
  3. Make the Turkey Meatballs: In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, parsley, smoked paprika, cumin, salt, and pepper. Mix gently but thoroughly. Form into 1 1/2-inch meatballs (about 16 pieces). Heat 2 tablespoons olive oil in a skillet over medium heat. Cook meatballs in batches for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and drain on paper towels.
  4. Assemble the Nourish Bowl: Divide the Hoppin John base evenly among bowls. Top each with turkey meatballs and a generous spoonful of pickled onions. Garnish with fresh cilantro or parsley and add hot sauce or lime juice if desired.

Notes

Wet your hands with cold water when forming meatballs to prevent sticking. Do not overmix meatball mixture to avoid toughness. Let pickled onions rest at least 1 hour for best flavor. If peas are not tender, add more broth and cook longer. For gluten-free option, substitute breadcrumbs with almond flour or gluten-free crackers. Fresh herbs and spices enhance flavor. Avoid overcrowding skillet when cooking meatballs to get a good sear.

Nutrition

Keywords: Hoppin John, turkey meatballs, nourish bowl, black-eyed peas, pickled onions, quick dinner, healthy recipe, gluten-free option, weeknight meal

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