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Meatballs with Tomato and Zucchini Medley
Source: dLife

Turkey meatballs mixed with an Italian style herbed vegetable mixture.

Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

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
1/2 Fat , 4 Vegetables , 2 1/2 Meat , 1/2 Starch , 1/2 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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Ingredients Directions
  1. 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.
  2. 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.
  3. 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.
  4. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil.
  5. Garnish with the basil sprig.

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