Turkey meatballs in veggie-tomato saue

2 - 3
PersonalPoints™ per serving
Total Time
37 min
15 min
22 min
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.


Uncooked extra lean ground turkey breast

¾ pound(s)

Dried plain breadcrumbs

3 Tbsp

Egg white(s)

1 large, lightly beaten

Fresh parsley

2 Tbsp, flat-leaf, chopped


2 Tbsp, chopped

Dijon mustard

1 Tbsp

Lemon zest

1 tsp, grated

Olive oil

4 tsp

Uncooked zucchini

1 medium, chopped

Uncooked onion(s)

1 medium, finely chopped

Uncooked bell pepper(s)

1 item(s), medium, green, finely chopped

Canned tomatoes

28 oz, whole plum, chopped, with their juice

Frozen cut green beans

10 oz, thawed

Table salt

¼ tsp

Black pepper

tsp, freshly ground, or to taste


  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