RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 572
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| Recipe Name: |
Turkey Meatballs with Vegetable Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.75
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Our version of meatballs and sauce combines ground turkey with just the white of an egg and some breadcrumbs; the sauce is rich with vegetables. If you want to make these ahead, they can be baked in a 350-degree oven for 15 minutes.
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Ingredients:
0.75 Pound turkey, white ground
1 Teaspoon pepper, lemon
1 Teaspoon oil, olive
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Directions:
In a large bowl, combine the turkey, breadcrumbs, dill, egg white, mustard and lemon pepper; blend well. Form into 12 meatballs.
In a large nonstick skillet, heat the oil. Cook the meatballs, turning frequently, until browned on all sides, 6 to 8 minutes. With a slotted spoon, transfer to a plate.
In the skillet, sauté the bell peppers, zucchini, fennel and garlic until softened, 4 to 5 minutes. Stir in the tomatoes, lemon zest and oregano. Reduce the heat and simmer 5 minutes. Add the meatballs to the sauce; simmer, partially covered, frequently spooning the sauce over the meatballs, until cooked through, about 10 minutes.
Cal 229
Fat 8g
Sat Fat 2g
Chol 52mg
Sod 859mg
Carb 23g
Fib 6g
Pro 17g
Calc 115mg
Pts 4 |
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| Nutrition per Serving: |
| Calories: |
240 |
Total Carbs: |
22.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
66.0 |
Fat: |
8.0 |
Protein: |
19.56 |
| Fiber: |
-0.10 |
Sodium: |
842.84 |
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