Turkey Meatballs
2
Points®
Total time: 37 min • Prep: 15 min • Cook: 22 min • Serves: 4 • Difficulty: Easy
These are not your traditional serve-with-pasta meatballs. They are great with rice, mashed potatoes, noodles—and, come to think of it, spaghetti!
Ingredients
Dried plain breadcrumbs
3 tbsp(s)
Egg whites
1 serving(s), large, lightly beaten
Fresh parsley
2 tbsp(s), chopped
Fresh dill
2 tbsp(s), chopped
Dijon mustard
1 tbsp(s)
Lemon zest
1 tsp(s), grated
Olive oil
4 tsp(s)
Zucchini
1 medium, chopped
Onion
1 medium, finely chopped
Canned tomatoes
28 oz, whole plum, chopped, with their juice
Frozen green beans
10 oz, thawed
Table salt
¼ tsp(s)
Black pepper
⅛ pinch(es), or to taste
Uncooked 99% fat-free ground turkey breast
¾ pound(s)
Bell pepper
1 cup(s), green, finely chopped
Instructions
1
Combine the turkey, bread crumbs, egg white, parsley, dill, mustard, and lemon zest in a large bowl. Shape into 20 meatballs.
2
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.
3
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.
4
Yields 5 meatballs with 1⁄2 cup sauce per serving.
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