Turkey Meatball & Pepper Stew
Serve this stew with boiled potatoes, rice, or pasta. Fresh fruit of the season rounds out the menu.
  • 1/2 pound skinless turkey breast, cut into cubes
  • 6 ounces lean beef top round, cut into cubes
  • 1 can (16 ounces) crushed tomatoes in puree
  • 1/4 cup plain dried bread crumbs
  • 1 egg white
  • 1/2 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 2 large red bell peppers, cut into 1-inch pieces
  • 1 large onion, sliced
  • 1/2 cup canned chicken broth diluted with 1/4 cup water, or 3/4 cup homemade chicken broth
  • 2 garlic cloves, minced

1. Place turkey and beef in food processor and process until finely ground. Add 3 tablespoons of crushed tomatoes, the bread crumbs, egg white, 1/4 teaspoon of basil, 1/8 teaspoon each of oregano and thyme, and 1/4 teaspoon of black pepper. Process briefly just to mix.

2. Using about 1-1/2 tablespoons of meat mixture for each, shape into 24 small meatballs.

3. In large saucepan, combine bell peppers, onion, diluted chicken broth, garlic, remaining 1/4 teaspoon basil, 1/8 teaspoon each oregano and thyme, and 1/4 teaspoon black pepper. Cover and bring to a boil over high heat. Reduce heat to medium, cover and simmer until vegetables are tender, 4 to 5 minutes.

4. Stir in remaining crushed tomatoes and bring to a boil over high heat. Reduce heat to medium-low, add meatballs, cover and simmer, gently turning meatballs once or twice, until meatballs are cooked through and flavors are blended, 5 to 6 minutes.

Nutritional Information
Per serving: 220 calories, 2.5g total fat, 0.7g saturated fat, 0.8g monounsaturated fat, 0.3g polyunsaturated fat, 2g dietary fiber, 28g protein, 21g carbohydrate, 59mg cholesterol, 428mg sodium.
Good source of: beta-carotene, vitamin B12, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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