Herbed Turkey Meatballs over Creamy Oat Risotto with Tart Cherry Glaze

Why it works

Turkey is a lean source of tryptophan and glycine, and the steel-cut-oat risotto layers in slow-digesting complex carbohydrates plus magnesium, which together favor the serotonin-to-melatonin pathway that regulates sleep onset. The tart Montmorency cherry glaze contributes naturally occurring melatonin and its precursors, and the whole plate stays moderate in fat so digestion is calm and core temperature can fall, the physiological cue that helps you drift off.

Ingredients

• 10 oz lean ground turkey (93% lean)
• 1 large egg
• 3 tbsp rolled oats, finely ground
• 1 tsp dried sage
• 2 tbsp chopped fresh parsley
• 1/2 tsp fine sea salt, divided
• 3/4 cup steel-cut oats
• 3 cups low-sodium chicken or vegetable broth
• 1 small shallot, minced
• 2 tbsp grated Parmesan cheese
• 1/2 cup unsweetened tart cherry juice
• 1 cup frozen pitted tart cherries
• 1 tsp cornstarch
• 1 tbsp olive oil

Method

1. Heat the oven to 400F and line a small tray. Mix the turkey, egg, ground oats, sage, parsley and 1/4 tsp salt just until combined, roll into 10 to 12 meatballs, and bake 18 to 20 minutes until cooked through to 165F.
2. For the risotto, warm the olive oil in a saucepan over medium heat and soften the shallot for 2 minutes. Add the steel-cut oats and toast 1 minute, then add the broth 1 cup at a time, stirring often and letting it absorb, until the oats are creamy and tender, about 22 to 25 minutes total. Stir in the Parmesan and remaining 1/4 tsp salt.
3. While the risotto finishes, make the glaze: simmer the tart cherry juice and frozen cherries in a small pan for 5 minutes. Whisk the cornstarch into 1 tbsp cold water, stir it in, and cook 1 to 2 minutes until the glaze thickens and coats a spoon.
4. Spoon the creamy oat risotto onto two warm plates, top each with the turkey meatballs, and drizzle the warm tart cherry glaze over the meatballs and around the plate.