Turkey Meatballs with Vegetable Sauté

 Turkey Meatballs with Vegetable Sauté

adapted from CL Annual Recipes 1997

Combine this recipe with some pomodoro sauce and you have a turkey meatball cacciatore.

served with Fat Free Pomodoro Sauce

Makes 4 servings                                                   0 WW Blue points / serving

1 lb. ground turkey breast

2 Tbsp. bread crumbs

1 tsp. Kosher salt, divided

1/4 tsp. fennel seeds, crushed

1/4 tsp. dried marjoram

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/2 tsp. freshly ground black pepper, divided

Pinch of nutmeg

1 egg

1 garlic clove, minced

Cooking spray

1 medium onion, sliced think

1 large red bell pepper, cut into 1-inch pieces

4 garlic cloves, sliced

1. Preheat oven to 350F.
2. Combine the turkey, bread crumbs, 1/2 tsp. salt, fennel, marjoram, oregano, thyme, 1/4 tsp. black pepper, nutmeg, egg and garlic in a bowl.
3. Form a scant 1 Tbsp. of mixture into a ball and place on a baking sheet coated with cooking spray. Repeat with the remaining mixture, making about 28 meatballs.
4. Bake in the preheated oven for 8 minutes.
5. Turn the meatballs over and bake for an additional 8 minutes.
6. Meanwhile, sauté the onions, peppers and garlic in a pan coated with cooking spray until soft, about 6 minutes. Season to taste with salt and pepper.
7. Combine the baked meatballs with the vegetables before serving.

Enjoy!