Mediterranean Turkey-Meatball Stew

Recipe Ingredients

		Meatballs
1 lb	454g / 16oz	Ground turkey breast
3/4 cup	109g / 3.8oz	Cheese-flavored crackers - coarsely crumbled
2 tablespoons	30ml	Chopped fresh flat-leaf parsley
1 teaspoon	5ml	Chopped garlic
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Fennel seeds - crushed
1/4 teaspoon	1.3ml	Oregano
1/8 teaspoon	0.6ml	Crushed red pepper
1/8 teaspoon	0.6ml	Freshly ground black pepper
1 teaspoon	5ml	Olive oil
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Coarsely chopped onion
1/2 cup	73g / 2.6oz	Coarsely chopped green pepper
1/2 teaspoon	2.5ml	Chopped garlic
15 oz	426g	Italian-style stewed tomatoes - canned
8 oz	227g	Tomato sauce - canned
1 tablespoon	15ml	Chopped fresh parsley
1/4 teaspoon	1.3ml	Oregano
1/8 teaspoon	0.6ml	Freshly ground pepper
1 lb	454g / 16oz	Zucchini - halved lengthwise cut into 1/4-inch slices
1 cup	160g / 5.6oz	Frozen Italian green beans - thawed

Recipe Instructions

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.

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.

Source:
Ladies Home Journal

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