Meatballs With Tomato and Zucchini Medley

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb extra lean ground beef or 1 lb ground turkey breast
  • 1
    cup whole wheat bread crumbs
  • 12
    cup liquid egg substitute or 2 eggs
  • 1 12
  • 1
    teaspoon dried Italian seasoning
  • 12
    tablespoons parmesan cheese, grated
  • 2
    onions, finely chopped
  • 4
    garlic cloves, minced
  • 4
    zucchini, halved lengthwise and sliced
  • 2
    yellow squash, halved lengthwise and sliced
  • 2
    (16 ounce) cans tomatoes, Italian-style cut
  • 2
    (16 ounce) cans crushed tomatoes
  • 12
    cup basil, fresh chopped
  • 2
    sprigs basil (to garnish)
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DIRECTIONS

  • In a large bowl, combine beef or turkey, bread crumbs, egg, 1 teaspoon of pepper, Italian Seasoning, and 8 tablespoons Parmesan cheese. Form into balls the size of walnuts.
  • Spray a large non-stick skillet with cooking spray and heat over medium heat. Working in batches, add meatballs and cook for 15 minutes or until browned and no longer pink inside. Remove to a bowl and set aside.
  • In same skillet as the meatball drippings over med-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender.
  • Stir in the Stir in zucchini, squash, cut tomatoes with juice, crushed tomatoes, the remaining 1/2 teaspoon pepper, the remaining 4 tablespoons of cheese, and the meatballs.
  • Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes.
  • Stir in the chopped basil. Garnish with a the basil sprig.
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