Description
Shredded yellow squash is the secret to keeping these low fat savory meatballs tender and moist. Ready to eat in under 40 minutes from start to finish, this is a simple, delicious dinner for those busy weeknights when you just don’t have tons of time to spend in the kitchen.
Ingredients
- FOR THE MARINARA SAUCE:
- 1 can (28 Oz. Size) Crushed Tomatoes
- 1 can (14 1/2 Oz. Size) Diced Tomatoes
- 1 can (8 Oz. Size) Tomato Sauce
- 1-½ teaspoon Coarse Garlic Salt
- 2 teaspoons Garlic Powder
- 1 teaspoon Dried Oregano
- ½ teaspoons Dried Basil
- ¼ teaspoons Dried Crushed Sage
- 1 pinch Dried Rosemary
- FOR THE TURKEY MEATBALLS:
- 19-¼ ounces, weight Lean Ground Turkey (that’s What My Turkey Comes In, 1 Pound Would Be Fine)
- 1 whole Large Egg
- 2 whole Large Egg Whites
- ¼ cups Italian Seasoned Bread Crumbs
- 2 Tablespoons Golden Milled Flaxseed
- 1 Tablespoon Shredded Parmesan
- ½ teaspoons Coarse Ground Garlic Salt
- 1 teaspoon Garlic Powder
- ½ teaspoons Dried Oregano
- ½ teaspoons Dried Basil
- 1 whole Medium Yellow Squash (shredded, Pressed With Paper Towel)
Preparation
For the marinara sauce:
In a large pan, bring crushed tomatoes, diced tomatoes, tomato sauce to a simmer. Stir in seasonings. Continue simmering as you prepare the meatballs.
For the turkey meatballs:
In a medium bowl, combine ground turkey, egg, egg whites, breadcrumbs and flax. Stir in Parmesan and seasonings. Add shredded squash (don’t forget to press out excess moisture) and mix well.
Using 2 tablespoonfuls of meat, roll into balls and gently drop into simmering marinara sauce. Cover and cook for 10 minutes. Carefully turn over any meatballs not covered in sauce. Cover and cook an additional 10 minutes.
Serve over pasta, roasted squash, or in a bun. Enjoy.
