Servings8Serves 8 (5 meatballs & 1/2 c sauce per serving)
Ingredients
MEATBALLS:
2lbsground turkey93% lean
6Torganic natural bread crumbs OR 2 TBSP Almond Meal for Whole 30 compliance
2large egg whiteslightly beaten
2Tparsley
2Tdill weed
2Tdijon mustard
SAUCE:
2Tolive oil
2Zucchinimedium, chopped
2yellow onionsmedium, chopped
2bell peppersmedium, chopped
128 ozcan of organic crushed tomatoes
Instructions
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.