Holler! Sorry this is so late, but Molly decided it was a no nap kind of day, so I’ve been a little busy to say the least. Anyway, I love love love the South Beach Diet Cookbook. Some of my go-to recipes are South Beach… they are so filling and delicious! So here is a new recipe I tried and it turned out fantastic! I served this on a bed of whole wheat linguine… yum! Enjoy!
Turkey Meatballs With Tomato and Zucchini Medley
- 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 (I used dried basil)
- 2 sprigs basil (to garnish)
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.