Meatballs With Tomato And Zucchini Medley

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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
• 2 sprigs basil (to garnish)

Recipe

• 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.