Baked Turkey Cumin Meatballs and Zesty Pasta Sauce

Sunday (April April 18) Re-cap:

Temperature: 5° C (allegedly)

Distance run/type: 16k / LSD

Clothes: Capri pants, sports bra, technical t-shirt, Asics TrailRunners.

Feeling: Just right. Except for my hands, which would get cold on occasion during walk breaks.


It was a busy weekend, one that didn’t allow for too much picture-taking and blogging. I did manage to do some cooking on Saturday though, because I was craving spaghetti and meatballs. To satisfy my craving, I made Baked Turkey Cumin Meatballs and Zesty Pasta Sauce.


Zesty Vegetable Pasta Sauce:


  • 1-2 garlic cloves, minced
  • 1 tsp. chili flakes
  • vegetables, chopped (use any mix you like)
  • 1 tsp. fennel seeds
  • nutmeg (just a pinch)
  • 1 tsp. onion powder
  • 2-3 tsp. italian seasoning
  • 1 tsp. black pepper
  • 2 tsp. brown sugar
  • 1 tsp. dill
  • 1-2 tbsp. tomato paste
  • 1 small can of tomato sauce (I used a salt-free one)
  1. Heat oil (I used cooking spray) in a large non-stick frying pan, cook garlic for a 1-2 minutes.
  2. Add vegetables (I cheated a little bit because I was in a rush so I used a frozen vegetable mix that included red peppers, onions, celery, carrots, peas and corn).
  3. Add all spices, including brown sugar. When well blended, add tomato paste and mix in until vegetables are coated.
  4. Add tomato sauce, with about half a can of extra water. Simmer for 10-15 minutes and serve your favourite pasta.

Notes: When I make pasta sauce, I’m less concerned about the spices, unless I’m adding in one that’s really strong and can easily overpower the sauce like cumin (which I didn’t include in this particular sauce). To get a sauce I like, I add what feels right, do a taste test after it has simmered for a while and then I adjust my spices again until I’m happy with the finished product.

Baked Turkey Cumin Meatballs

  • 1 egg
  • 1 clove garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tsp cumin
  • 1/2 tsp mustard powder
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 1/8 tsp salt
  • 2 tbsp ground up Fibre 1 cereal
  • 1/2 pound ground turkey


  1. Preheat oven to 350°C.
  2. Mix all ingredients in a bowl until combined (don’t overdo it).
  3. Roll mixture into 10-12 meatballs and place on a baking sheet.
  4. Bake for about 25-30 minutes, flipping halfway through.

Notes: While I thought the  meatballs were delicious and moist, some people may prefer a more firm meatball. Since I only had about half a package or ground turkey to work with, I probably had more liquid than necessary. When I make these again, I’ll likely use the whole package, maybe double the liquids, but still only use one egg and more  Fibre 1 cereal/bread crumbs. If you like having a bit of a crust as well, you could either broil the meatballs for a few minutes at the very end, or fry them up a bit on a pan.


I enjoyed my meatballs and sauce with some whole wheat spaghetti, and a large leafy salad on the side that contained black olives, cherry tomatoes, baby cucumbers, lots of dill, and sundried tomato and basil salad dressing.

After dinner, I enjoyed a steaming mug of chamomile tea and noticed this on the side of the box of tea bags. It may be hard to read in the picture, but it says “Cooled chamomile tea can be used to bring out the highlights in blonde and light brown hair.” While I haven’t had blonde or light brown hair highlights in years, I thought that was a neat piece of info that I can tuck away in case I ever do get highlights again in the future!

As an after dinner snack, I enjoyed some blackberries and green grapes. Mmm!

And some air-popped popcorn (about 2-3 cups). I also did some serious snacking on Robin’s Eggs (can’t remember exactly how many, but it was definitely a handful!).

Sunday morning, I began my day with another bowl of multi-grain cereal with pumpkin and espresso powder, topped with strawberries, chopped pecans and cinnamon. I ended up adding some honey as well (about 1 tsp) to counter the espresso in the cereal. Delicious and it certainly kept me full throughout my run. I really think I’m onto something here!

After my long run, I enjoyed brunch with some of my running friends were I devoured a plate of home fries, toast, eggs (over easy) and peameal bacon. I don’t normally eat bacon, but I was definitely in the mood.

In the afternoon, I went to my parent’s house and snacked on a small helping of Liberte 2% plain yogurt, a 4 seaweed rice crackers, a greek salad, and a spoon of fresh farmer’s market peanut butter. I always find it amazing how incredibly well-stocked my parent’s house is full of food. It’s like an endless buffet of delicious food whenever I go. I always want to eat a little bit of everything!

It’s also nice, when you’re craving red meat and it magically appears on the dinner table for you.

I have never tasted a restaurant steak that was made as well as my dad’s. And freshly baked apple pie!? Are you serious!? I ate that before I even remembered to take a picture.

Definitely a satisfying weekend!

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