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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Meatballs with Tomato and Zucchini Medley

Source: dLife

Turkey meatballs mixed with an Italian style herbed vegetable mixture.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	269.4

Total Carbs	24.3 g

Dietary Fiber	5.3 g

Sugars	13.8 g

Total Fat	8.3 g

Saturated Fat	3.4 g

Unsaturated Fat	0.4 g

Potassium	598.5 mg

Protein	23.0 g

Sodium	777.5 mg

Dietary Exchanges 8.3 Fat, 3.6 Vegetables, 2.0 Meat, 0.3 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large bowl, combine the turkey or beef, 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 a golf ball.
Spray a large nonstick skillet with cooking spray and heat 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 remainder of meatballs.
Using the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until 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.