Source: dLife

Turkey meatballs mixed with an Italian style herbed vegetable mixture.

Servings

0.5
0 1/2 lb  ground turkey, 7% fat, raw 0.25
0 1/4 cup  Bread Crumbs, Italian style 0.25
0 1/4 cup  liquid egg substitute 0.75
0 3/4 tsp  black pepper 0.5
0 1/2 tsp  italian seasoning 6.0
6 tbsp  grated Parmesan cheese 1.0
1 each  cooking spray 1.0
1 each  medium onions 2.0
2 each  medium garlic cloves 2.0
2 each  medium zucchini 1.0
1 each  Squash, summer, all types, fresh, medium 16.0
16 oz  Tomatoes, with juice, Italian style, ready cut, canned 16.0
16 oz  Tomatoes, crushed, with basil, canned 0.25
0 1/4 cup  fresh basil 1.0
1 pinch  fresh basil

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.