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Turkey Meatballs In Light Tomato Sauce
8 cups hot cooked instant rice without margarine
1 14.5 oz can diced tomatoes -- undrained
4 medium carrots -- 1/2-inch chunks
1 leek (white portion only) -- 1/2-inch slices
1 1/2 lbs lean ground turkey
1 cup rolled oats
4 oz fresh mushrooms -- finely chopped
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp pepper
1 tbsp lemon juice
2 medium zucchini -- 1/2-inch chunks
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.
In large bowl, combine all remaining ingredients except zucchini, mix thoroughly. Shape mixture into 1-inch balls. Place in simmering sauce, cook 5 minutes.
Add zucchini, simmer an additional 6 minutes or until meatballs are no longer pink in center. Serve over rice.
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