Turkey meatballs in veggie-tomato saue
Uncooked extra lean ground turkey breast
Dried plain breadcrumbs
1 large, lightly beaten
2 Tbsp, flat-leaf, chopped
2 Tbsp, chopped
1 tsp, grated
1 medium, chopped
1 medium, finely chopped
Uncooked bell pepper(s)
1 item(s), medium, green, finely chopped
28 oz, whole plum, chopped, with their juice
Frozen cut green beans
10 oz, thawed
⅛ tsp, freshly ground, or to taste
- 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.
- Serving size: 5 meatballs with 1⁄2 cup sauce