This recipe has been a family favorite for years. To save some time you can mix and shape the meatballs and cut up all the veggies the night before.
1 lb fresh ground turkey (93% lean, 7% fat)
1/2 cup dry bread crumbs
1/2 tsp kosher salt
1/8 tsp freshly ground pepper
2 tbsp chopped green onion
2 tbsp chopped flat leaf parsley
1/4 cup freshly grated Pecorino Romano cheese (or Parmigiano-Reggiano)
2 tbsp hot ketchup (will not taste spicy, but adds really great flavor)
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 cup each broccoli flowerets, zucchini slices and red pepper strips (any combination of veggies will work here)
1 cup chicken broth (home made or Progresso)
1 tbsp cornstarch
1 tbsp fresh basil (or 1 tsp dried)
1/2 tsp dried marjoram leaves
In a medium bowl combine all the turkey mixture ingredients; mix well and shape into 30 (1 inch) balls.
Heat olive oil and butter in large non-stick skillet over medium heat about 1 minute. Add turkey meatballs; cook on all sides until golden brown, about 5 minutes.
Reduce heat to low and add the vegetables. Cook and stir occasionally about 10 minutes or until turkey meatballs are no longer pink in center.
In a small bowl combine chicken broth, cornstarch and herbs; pour over mixture in the skillet. Bring to a boil. Cook and stir for 1-2 minutes.
I like to serve this over fusilli pasta or with crusty French bread.