Sweet-&-Sour Turkey Meatballs

Ground turkey makes tender meatballs. If you do not have Italian seasonings on hand, substitute a mixture of 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, 1/4 teaspoon dried marjoram and 1/4 dried teaspoon basil.

READER'S COMMENT:

"This is realy easy and delisious dish! We love it! I had a hard time to make a meatballs from ground turkey, therefore I just drop them into sause with spoon. "

8 main-course servings or 16 appetizer servings

Active Time: 20 minutes

Total Time: 2 hours

Nutrition Profile

Ingredients

Sauce

4 8-ounce cans tomato sauce
1 small onion, minced
1/2 red bell pepper, seeded and minced
1/2 green bell pepper, seeded and minced
1/4 cup packed brown sugar
1/4 cup lemon juice
1/4 cup minced fresh parsley
2 cloves garlic, minced
1 teaspoon Italian seasoning blend
1/2 teaspoon freshly ground pepper

Meatballs

1 medium-sized red potato, peeled
1 small onion, cut into large chunks
2 egg whites
1 teaspoon Italian seasoning blend
1 clove garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 1/2 pounds ground turkey

Preparation

To make sauce: Combine tomato sauce, onion, red and green bell pepper, sugar, lemon juice, parsley, garlic, Italian seasoning blend and pepper in a large saucepan. Simmer over medium-low heat for 30 minutes.
To make meatballs: Puree potato, onions, egg whites, Italian seasonings, garlic, salt and pepper in a food processor or blender until smooth. Transfer to a large bowl. Add turkey and mix thoroughly. Shape the mixture into 1-inch balls.
Add the meatballs to the sauce. Shake to coat meatballs with sauce. Partially cover and simmer on low heat without stirring for 30 minutes. Uncover and simmer until sauce thickens, about 30 minutes longer. Shake the pot several times during cooking to avoid sticking.

Nutrition

Per serving: 282 calories; 5 g fat (1 g sat, 0 g mono); 41 mg cholesterol; 11 g carbohydrates; 15 g protein; 1 g fiber; 509 mg sodium; 553 mg potassium.

1 1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 1 1/2 vegetable, 4 lean meat