Turkey Meatballs With Tomato and Zucchini Medley

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)


  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.

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