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Ingredients Jump to Instructions ↓

  1. Meatballs

  2. 1 lb 454g / 16oz Ground turkey breast

  3. 3/4 cup 109g / 3.8oz Cheese-flavored crackers - coarsely crumbled

  4. 2 tablespoons 30ml Chopped fresh flat-leaf parsley

  5. 1 teaspoon 5ml Chopped garlic

  6. 1 teaspoon 5ml Salt

  7. 1/2 teaspoon 2 1/2ml Fennel seeds - crushed

  8. 1/8 teaspoon 0.6ml Crushed red pepper

  9. 1/8 teaspoon 0.6ml Freshly ground black pepper

  10. 1 teaspoon 5ml Olive oil

  11. 1 tablespoon 15ml Olive oil

  12. 1/2 cup 31g / 1.1oz Coarsely chopped onion

  13. 1/2 cup 73g / 2.6oz Coarsely chopped green pepper

  14. 1/2 teaspoon 2 1/2ml Chopped garlic

  15. 15 oz 426g Italian-style stewed tomatoes - canned

  16. 8 oz 227g Tomato sauce - canned

  17. 1 tablespoon 15ml Chopped fresh parsley

  18. 1/4 teaspoon 1 1/3ml Oregano

  19. 1/8 teaspoon 0.6ml Freshly ground pepper

  20. 1 lb 454g / 16oz Zucchini - halved lengthwise cut into 1/4-inch slices

  21. 1 cup 160g / 5.6oz Frozen Italian green beans - thawed

Instructions Jump to Ingredients ↑

  1. Make meatballs: Combine all ingredients except oil. Wet hands and form mixture into sixteen 1 1/2-inch meatballs. Heat oil in Dutch oven over medium-high heat. Brown meatballs on all sides, 5 minutes. Transfer to bowl.

  2. Heat oil in Dutch oven; add onion, green pepper and garlic. Cook until softened, 5 minutes. Stir in tomatoes, tomato sauce, parsley, oregano and pepper; bring to a boil. Add to zucchini. Cover and simmer 10 minutes.

  3. Add meatballs to pot; cook, covered, 10 minutes. Add green beans and cook, uncovered, 3 to 4 minutes more until heated through. Makes 4 servings.

  4. NOTES : LHJ reader Elaine Fronczek shared this recipe with us. The ground turkey meatballs in this stew are an unusual blend of cheese-flavored-cracker crumbs, herbs and crushed fennel seeds.

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