- 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), medium 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
- 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. 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.