everyday food, pasta, weeknight dinner
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Turkey Meatball Skillet Dinner

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.

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Serves 5

Turkey mixture:

1 lb fresh ground turkey (93% lean, 7% fat)

1/2 cup dry bread crumbs

1 egg

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)

Vegetable mixture:

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.

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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.

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1 Comment

  1. Pingback: Turkey Meatball Skillet Dinner | mirabelleblogdotcom

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