Monday, January 12, 2009

Peppery Turkey Meatballs, from Kris

- 1 pkg ground turkey breast
- 1/4 onion chopped fine
- 1/2 c bread crumbs
- 1/2 TBSP fresh cracked pepper
- 1 egg lightly beaten
- 1 TBSP reduced sodium soy sauce
- 1 TBSP worchestershire sauce

Mix above together and form into small meatballs. Bake at 400 degrees for 12 minutes. While meatballs are baking, prepare simmer sauce:

Simmer sauce:
- remaining 3/4 onion chopped
- 2 cups beef broth (I use better than bouillon and make it strong)
- 1/3 cup reduced sodium soy sauce
- 2 TBSP worchestershire sauce
- 1 TBSP cracked black pepper
- 1 green pepper thickly sliced
- 1 red pepper thickly sliced
- 2 tomatos in wedges
- slurry of 1 TBSP cornstarch with 2 TBSP water

Put onions in large sided skillet, big enough to simmer meatballs in. Saute onion until translucent in 1 tsp olive oil. Add broth, soy sauce, worchestershire sauce and pepper and bring to a boil. Reduce heat to low simmer. Add meatballs from oven and continue to simmer for another 8 minutes, turning the meatballs over in the sauce. Add red peppers, green peppers and tomatoes cover and simmer for 3 minutes until peppers are tender crisp. Add cornstarch slurry and bring to a boil until sauce is thick. Serve meatballs with peppers, tomatos and sauce over steamed rice.

ETA - using turkey breast makes these meatballs a little on the drier side. I don't mind it so much on this recipe because of the sauce on the meatballs. But, you can use lean ground turkey or beef if you prefer. We just try to keep it as lean as we can....

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