🥘 Ingredients

Meatballs

• 2 lb / 32 oz (907 g) ground turkey

• 2 large (100 g) eggs

• 1/2 cup (50 g) gluten-free breadcrumbs

• 2 tbsp (30 g) olive oil

• 2 tsp (4 g) lemon zest

• 1 tsp (2 g) dried oregano

• 1 tsp (2 g) dried thyme

• 1 tsp (3 g) black pepper

• 1 tsp (6 g) salt

• 3 tbsp (12 g) fresh flat-leaf parsley, finely chopped

Asparagus

• 2 bunches / 24 spears (600 g) asparagus, woody ends snapped off

• 2 tbsp (30 g) olive oil

• 1/2 tsp (3 g) salt

• 1/2 tsp (1 g) black pepper

• 1 tsp (2 g) lemon zest

Quinoa

• 2 cups (340 g) quinoa, dry

• 4 cups (960 g) low-sodium chicken broth

• 1/2 tsp (3 g) salt

• 2 tbsp (8 g) fresh flat-leaf parsley, chopped for garnish

🔪 Instructions

1. Preheat air fryer to 400 degrees F (200 degrees C).

2. Make the meatballs: In a large bowl, combine ground turkey, eggs, breadcrumbs, olive oil, lemon zest, oregano, thyme, pepper, salt, and parsley. Mix until just combined; do not overmix or the meatballs will be tough. Roll into 18 equal balls, roughly 2 inches each.

3. Air fry the meatballs: Working in batches if needed, place meatballs in a single layer in the air fryer basket. Cook 12--14 minutes, shaking the basket halfway through, until golden brown and internal temperature reaches 165 degrees F (74 degrees C).

4. Cook the quinoa: While the meatballs cook, rinse the quinoa well under cold water. Add to a medium saucepan with broth and salt. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let the steam covered 5 minutes, then fluff with a fork.

5. Cook the asparagus: Toss asparagus with garlic-infused olive oil, salt, pepper, and lemon zest. Either air fry at 400 degrees F (200 degrees C) for 7- 8 minutes after the meatballs are done, or cook in a skillet over medium-high heat for 4- 5 minutes, tossing occasionally, until tender with a little char.

6. Serve: Plate quinoa, top with 3 meatballs per serving, and asparagus alongside. Garnish with fresh parsley and a squeeze of fresh lemon if desired.

Notes

• Gluten-free breadcrumbs: Check the label to confirm no added onion or garlic powder, as widely seasoned varieties contain them. Ian's Plain Panko Breadcrumbs are a reliable FODMAP-safe option.

• Broth check: Scan the label for onion and garlic in the ingredients.

• Batch tip: Meatballs freeze beautifully. Double the batch, freeze half on a sheet pan, then transfer to a bag for quick future meals.

• Quinoa note: Rinsing quinoa before cooking removes the natural bitter coating (saponin); don't skip this step.