Middle Eastern Meatballs

1 lb lean ground turkey

1 slice whole wheat bread, crumbled

1 egg, lightly beaten

1 TB. Worcestershire

1 tsp. seasoned salt

1/2 tsp. ground cumin

1 tsp. salt

1 tsp. ground black pepper

2 TB olive oil

1 onion, finely chopped

6 cloves garlic, finely minced

2 c. diced tomatoes (drain, if canned)

2 c. water

2 TB. tomato paste

1 tsp. dried oregano

1/2 tsp. ground cinnamon

1/2 tsp. orange zest (optional, but highly recommended)

2 cups quinoa

*1 chicken bullion cube (optional)

Preheat oven to 475°F. Line a baking sheet with foil and lightly coat with nonstick spray.

Mix together turkey, bread, egg, Worcestershire, 1 tablespoon olive oil, seasoned salt, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape into balls (I use a 1 inch cookie scoop which makes about 2 dozen).

Bake for 12 minutes or until just cooked through.

Add the remaining 1 tablespoon olive oil to a sauce pan over medium heat. Saute the onion until just tender. Add the garlic and saute for 2 minutes more. Stir in the tomatoes, tomato paste, water, oregano, cinnamon, orange zest, and remaining salt and pepper. Add the meatballs to the sauce and simmer until ready to eat (The longer it simmers, the more tasty and tender the meatballs will be.

Serve over quinoa. *You can add the bullion cube to the quinoa water before boiling to add a little more flavor. Couscous can also be substituted for quinoa.