Turkey meatballs in veggie-tomato sauce
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're nestled in a delicious veggie-infused sauce that's great over sautéed cauliflower rice, mashed potatoes, barley and other grains, and even, a split baked potato. If you do serve them over pasta, opt for wide noodles such as fettuccini or thick egg noodles. Freeze extra in pint-size containers for quick dinners on other nights. Defrost in the fridge overnight and reheat gently in a small saucepan.
Ingredients
Uncooked extra lean ground turkey breast
¾ pound(s)
Dried plain breadcrumbs
3 Tbsp
Egg whites
1 large, lightly beaten
Fresh parsley
2 Tbsp, flat-leaf, chopped
Dill
2 Tbsp, chopped
Dijon mustard
1 Tbsp
Lemon zest
1 tsp, grated
Olive oil
4 tsp
Uncooked zucchini
1 medium, chopped
Onion
1 medium, finely chopped
Bell pepper
1 item(s), medium, green, finely chopped
Canned tomatoes
28 oz, whole plum, chopped, with their juice
Frozen green beans
10 oz, thawed
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground, or to taste
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
Serving size: 5 meatballs with 1⁄2 cup sauce
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