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