Turkey Meatballs

Prep Time
15 min
Cook Time
22 min
Recipe Details
  • 3/4 pound(s) uncooked ground turkey breast
  • 3 Tbsp dried plain breadcrumbs
  • 1 large egg white(s), lightly beaten
  • 2 Tbsp fresh parsley, flat-leaf, chopped
  • 2 Tbsp dill, chopped
  • 1 Tbsp Dijon mustard
  • 1 tsp lemon zest, grated
  • 4 tsp olive oil
  • 1 medium uncooked zucchini, (8-ounce), chopped
  • 1 medium uncooked onion(s), finely chopped
  • 1 item(s) uncooked bell pepper(s), green, finely chopped
  • 28 oz canned tomatoes, whole plum, chopped, with their juice
  • 10 oz frozen cut green beans, thawed
  • 1/4 tsp table salt
  • 1/8 tsp black pepper, 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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