Turkey Meatballs

Total Time
37 min
15 min
22 min
These are not your traditional serve-with-pasta meatballs. They are great with rice, mashed potatoes, noodles—and, come to think of it, spaghetti!


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, (8-ounce), 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. Yields 5 meatballs with 1⁄2 cup sauce per serving.


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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