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
- 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
- 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
Preheat oven to 375F degrees.
Mix the turkey, bread crumbs/almond meal, egg whites, parsley, dill, mustard, and lemon zest in a large bowl.
Line a cookie sheet with parchment paper.
Roll the mixture into 40 meatballs (about golfball size).
Bake for 30 minutes or until browned and cooked through.
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.
Meanwhile...Heat oil in a large skillet over medium heat.
Saute zucchini, onion, and green bell pepper until softened.
Add tomatoes. Bring to a simmer.
Cook for about 15 minutes or until all vegetables soft and cooked through.