Meatballs With Tomato and Zucchini Medley

Submitted by WendyMaq

"From "The South Beach Diet Cookbook" c.2004 Use this phase 2 one-dish meal to easily add a few servings of vegetables to your day. Serve it in bowls with crusty whole grain bread or spoon it over whole wheat fettuccine."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 lb extra lean ground beef or 1 lb ground turkey breast
• 1 cup whole wheat bread crumbs
• 1⁄2 cup liquid egg substitute or 2 eggs
• 1 1⁄2 teaspoons ground black pepper
• 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
• 1⁄2 cup basil, fresh chopped
• 2 sprigs basil (to garnish)

directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes.
6. Stir in the chopped basil. Garnish with a the basil sprig.