A guide to eating naturally while staying classy

Monday, March 5, 2012

Turkey Dill Meatballs


This amazing WeightWatchers inspired recipe is the perfectly balanced meal between protien, carbs, and vegetables.  Whenever I make it I end up eating it for lunch and dinner the entire week!  My husband also likes it on a hoagie roll with some provolone cheese!  In addition, this recipe freezes very well.  A quick note:  When shopping for the bread crumbs, make sure you read the ingredients!  Even 100% whole wheat bread crumbs often have chemicals and preservatives added.  I like "Four Sisters and a Brother" Italian Bread Crumbs, found at HEB.

Serves 8 (5 meatballs & 1/2 c sauce per serving), ~6 WW PointsPlus 

2 lbs Ground turkey (93% lean)
6 TBSP Organic, natural bread crumbs
2 large egg whites, lightly beaten
2 TBSP Parsley
2 TBSP Dill weed
2 TBSP Dijon mustard (also read the ingredients!!)
1 TSP lemon zest, grated
Olive oil spray

2 TBSP Olive oil
2 Medium Zucchini, chopped
2 Medium yellow onions, chopped
2 Green bell peppers, chopped
2 28 oz cans of crushed tomatoes (check the ingredients!)

Preheat oven to 375 degrees.
Mix the turkey, bread crumbs, egg whites, parsley, dill, mustard, and lemon zest in a large bowl.  
Line a cookie sheet with parchment paper.  Spray with olive oil (MISTO!). 
Roll the mixture into 40 meatballs (about golfball size).  Lightly spritz with olive oil.
Bake for XX minutes or until browned and cooked through.

Heat oil in a large skillet over medium heat.
Saute zucchini, onion, and green bell pepper until softened.
Add tomatoes.  Bring to a simmer.
Cook for about 15 minutes or until all vegetables soft and cooked through.

I recommend serving this dish over rice.

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