MEATBALLS WITH TOMATO AND ZUCCHINI MEDLEY

September 7, 2018

Believe or not this is a South Beach Diet recipe and it's so delicious! Enjoy. 

 

Ingredients:
  • 1/2 pound extra-lean ground beef or ground turkey breast

  • 1/4 cup whole wheat bread crumbs

  • 1/4 cup liquid egg substitute or 1 egg

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon dried Italian seasoning

  • 6 tablespoons grated Parmesan cheese

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 2 zucchini, halved lengthwise and sliced

  • 1 yellow squash, halved lengthwise and sliced

  • 1 can (16 ounces) Italian-style cut tomatoes

  • 1 can (16 ounces) crushed tomatoes

  • 1/4 cup chopped fresh basil

  • Sprig basil, for garnish

Directions:
  1. In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/2 teaspoon of the pepper, the Italian seasoning, and 4 tablespoons of the cheese. Form into balls the size of walnuts.

  2. Spray a large nonstick skillet with cooking spray over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs.

  3. In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/4 teaspoon pepper, the remaining 2 tablespoons cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.

     

     

     

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