This amazing WeightWatchers inspired recipe is the perfectly balanced meal between protein, carbs, and vegetables. Whenever I make it I end up eating it for lunch and dinner the entire week! My husband also likes it on a hoagie roll with some provolone cheese! In addition, this recipe freezes very well. I’ve modified for Whole 30 compliance and included notes below. A quick note: If not making the “Whole 30 Version”, when shopping for the bread crumbs, make sure you read the ingredients! Even 100% whole wheat bread crumbs often have chemicals and preservatives added.
Dijon Dill Turkey Meatballs & Homemade Sauce
Servings 8 Serves 8 (5 meatballs & 1/2 c sauce per serving)
Ingredients
MEATBALLS:
- 2 lbs ground turkey 93% lean
- 6 T organic natural bread crumbs OR 2 TBSP Almond Meal for Whole 30 compliance
- 2 large egg whites lightly beaten
- 2 T parsley
- 2 T dill weed
- 2 T dijon mustard
SAUCE:
- 2 T olive oil
- 2 Zucchini medium, chopped
- 2 yellow onions medium, chopped
- 2 bell peppers medium, chopped
- 1 28 oz can of organic crushed tomatoes
Instructions
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Preheat oven to 375F degrees.
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Mix the turkey, bread crumbs/almond meal, egg whites, parsley, dill, mustard, and lemon zest in a large bowl.
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Line a cookie sheet with parchment paper.
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Roll the mixture into 40 meatballs (about golfball size).
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Bake for 30 minutes or until browned and cooked through.
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When you remove from the oven, there may have been some separation of liquid from the meatballs, I recommend immediately lifting the meatballs and placing on a cookie cooling rack.
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Meanwhile...Heat oil in a large skillet over medium heat.
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Saute zucchini, onion, and green bell pepper until softened.
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Add tomatoes. Bring to a simmer.
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Cook for about 15 minutes or until all vegetables soft and cooked through.