Labadie Recipe Database

Name Dilled Meatballs with Vegetable Sauce Number of People 4 List of Ingredients 3/4 lb. extra-lean ground turkey 3 T seasoned dry bread crumbs 2 T minced fresh dill 1 egg white, lightly beaten 1 T Dijon mustard 1 tsp. lemon pepper seasoning 2 tsp. olive oil 1 green pepper, seeded and chopped 1 red pepper, seeded and chopped 1 medium zucchini, sliced 1 cup chopped fennel (about 1/2 bulb) 2 garlic cloves, minced 28 oz. can stewed tomatoes 2 tsp. grated lemon zest 1/2 tsp. dried oregano leaves Description Combine turkey, bread crumbs, dill, egg white, mustard and seasoning; blend well.  Form into 12 meatballs. In large nonstick skillet, heat 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, saute bell peppers, zucchini, fennel and garlic until softened; about 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. Time 1 hour Difficulty (1-5) 1 Notes Per serving:  229 calories, 8 g total fat, 2 g saturated fat, 52 mg cholesterol, 859 mg sodium, 23 g carbohydrate, 6 g dietary fiber, 17 g protein, 115 mg calcium Serve over your favorite, rice, grain or pasta. Image