Summer Favorites

Meatballs with Tomato and Zucchini Medley

Source: South Beach Recipe

Phase 2

Ingredients

  • fettuccini noodles for 4 (whole wheat or Dreamfield’s)
  • 1/2 lb. ground turkey breast
  • 1/2 lb. lean ground chuck
  • 1/2 c. whole wheat bread crumbs
  • 1 egg
  • 3/4 t. + 1/4 t. coarsely ground black pepper
  • 1 clove garlic, minced
  • 1 t. dried Italian seasoning
  • 8 Tbls. + 2 Tbls. Parmesan cheese, grated
  • 1 medium onion, finely chopped
  • 2-3 cloves, garlic minced
  • 2 small zucchini, sliced thin
  • 1 small yellow squash, sliced thin
  • 14-1/2 oz. can Italian style cut tomatoes (do not drain)
  • 28 oz. can crushed tomatoes
  • 1/4 c. chopped fresh basil
  • 1 t. dried Italian seasoning
  • 1 t. dried oregano

Instructions

Cook fettuccini according to package directions, while sauce is simmering.

In a large bowl, combine the beef and turkey, bread crumbs, egg, 3/4 t. pepper, garlic, Italian seasoning and 8 tablespoons of Parmesan cheese. Form into balls the size of walnuts. Refrigerate for a couple hours.

Place meatballs on a broiler pan or baking sheet and bake in oven at 350 degrees for about 25-30 minutes or until done. Turn each meatball after about 15 minutes of baking.

When done, remove from pan and keep warm until ready to add to sauce mixture. While meatballs are baking, start sauce.

In a skillet, add a little olive oil and sauté the onion, garlic for about 5 minutes or until onions are tender.

Stir in zucchini, squash, cut tomatoes (with juice), crushed tomatoes, 1/4 t. remaining pepper, Italian seasoning, oregano, 2 tablespoons remaining Parmesan cheese and the meatballs. Heat to boiling. Reduce heat to low, cover and cook for 20 minutes.

Stir in chopped basil and serve over warmed fettuccini noodles.

NOTE: To make bread crumbs, process whole wheat bread slices in food processor (crusts work well too).