Turkey vegetable meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
20 oz Turkey - 99% Fat Free - Jennie O Extra Lean Ground Turkey Breast .5 cup, sliced Zucchini .25 cup, chopped Onions, raw 0.25 cup slices Carrots, cooked 3 tsp French's Worchestershire Sauce (by ONLYPLAYING) 1.5 cup Hunt's Fire Roasted Diced Tomatos (by VWHITT88) 1 large Egg, fresh, whole, raw 1/2 tsp onion powder1/2 tsp garlic powder1 tsp salt1/2 tsp dried basil1 tsp beef boullion1 tsp Knorr, Beef Bullion instant low sodium (by TINK66371)
Shred zucchini and carrots. Precook the carrot shreds in the microwave in a little water for about 2 minutes.
Combine all of the ingredients except for the tomatoes and boullion in a bowl and mix thoroughly.
Makes about 45 meatballs. Place the meatballs in a non-stick fry pan, sprayed lightly with cooking oil and turn until cooked through. Add can of tomatoes and sprinkle with the boullion. Stir the meatballs in the tomatoes and continue to cook for about 4 minutes.
Serving Size: 9 meatballs
Number of Servings: 5
Recipe submitted by SparkPeople user TERRIBAKER65.
Combine all of the ingredients except for the tomatoes and boullion in a bowl and mix thoroughly.
Makes about 45 meatballs. Place the meatballs in a non-stick fry pan, sprayed lightly with cooking oil and turn until cooked through. Add can of tomatoes and sprinkle with the boullion. Stir the meatballs in the tomatoes and continue to cook for about 4 minutes.
Serving Size: 9 meatballs
Number of Servings: 5
Recipe submitted by SparkPeople user TERRIBAKER65.
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 2.5 g
- Cholesterol: 92.2 mg
- Sodium: 432.5 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.2 g
- Protein: 28.1 g
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