Ingredients
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3/4 pound(s) uncooked ground turkey breast
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3 Tbsp dried plain breadcrumbs
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1 large egg white(s), lightly beaten
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2 Tbsp fresh parsley, flat-leaf, chopped
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2 Tbsp dill, chopped
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1 Tbsp Dijon mustard
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1 tsp lemon zest, grated
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4 tsp olive oil
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1 medium uncooked zucchini, (8-ounce), chopped
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1 medium uncooked onion(s), finely chopped
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1 item(s) (medium) uncooked bell pepper(s), green, finely chopped
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28 oz canned tomatoes, whole plum, chopped, with their juice
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10 oz frozen cut green beans, thawed
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1/4 tsp table salt
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1/8 tsp black pepper, freshly ground, or to taste
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Instructions
- Combine the turkey, bread crumbs, egg white, parsley, dill, mustard, and lemon zest in a large bowl. Shape into 20 meatballs.
- Heat a large nonstick skillet over medium heat. Swirl in the oil, then add the meatballs. Cook, turning frequently, until browned on all sides, about 6 minutes. Transfer to a heatproof plate with a slotted spoon; keep warm.
- Return the skillet to the heat and add the zucchini, onion, and green bell pepper; sauté until wilted, about 5 minutes. Stir in the tomatoes, beans, salt, and black pepper; bring to a simmer. Add the meatballs to the sauce; simmer, partially covered, frequently spooning the sauce over the meatballs, until the meatballs are cooked through and tender, 10 minutes. Yields 5 meatballs with 1⁄2 cup sauce per serving.
Notes- This is a great idea for a covered-dish supper or buffet.
Mince the fresh herbs by hand if you can; a food processor does the job quickly but also crushes and bruises them.
At many fresh-produce markets and farm stands, you can find herbs with their roots still attached. In that form, they will keep fresh for weeks. Just place them in a glass with enough water to cover their roots, cover their leaves loosely with an upturned plastic bag, and refrigerate.
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