Turkey Meatballs in Light Tomato Sauce

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  • 35 min prep time
  • 35 min total time
  • 14 ingredients
  • 8 servings

Ingredients

8
cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1
(14.5-oz.) can diced tomatoes, undrained
4
medium carrots, cut into 1/2-inch chunks
1
leek, cut into 1/2-inch slices (white portion only)
1 1/2
lb. lean ground turkey
1
cup rolled oats
4
oz. fresh mushrooms, finely chopped
1/2
teaspoon dried oregano leaves
1/2
teaspoon dried basil leaves
1/2
teaspoon dried thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
1
tablespoon lemon juice
2
medium zucchini, cut into 1/2-inch chunks

Directions

  1. 1 While rice is cooking, in Dutch oven, combine tomatoes, carrots and leek; mix well. Bring to a boil. Reduce heat; cover and simmer while preparing meatballs.
  2. 2 In large bowl, combine all remaining ingredients except zucchini; mix thoroughly. Shape mixture into 1-inch balls. Place in simmering sauce; cook 5 minutes.
  3. 3 Add zucchini; simmer an additional 5 to 7 minutes or until meatballs are no longer pink in center. Serve over rice.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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