Low-Fat Low-Salt Italian Meatballs In Tomato Sauce
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), chopped (Large Cloves)|
|Green pepper||1⁄2 , cut into 1 inch strips|
|No salt tomato sauce||15 Ounce (1 Can)|
|Crushed dried oregano||1 Teaspoon|
|Crushed dried basil||1 Teaspoon|
|For meat balls|
|Ground turkey breast meat||1 Pound|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Crushed dried oregano||1⁄2 Teaspoon|
|Crushed dried basil||1⁄4 Teaspoon|
|Fat free herb cracker||1⁄2 Cup (8 tbs), processed to fine crumbs (Healthy Valley)|
|Cooked brown rice||3⁄4 Cup (12 tbs)|
|White pepper||1 Dash|
1) In a large skillet, bring a mixture of sauce ingredients to a boil and uncover and simmer gently for 5-10 minutes to allow the flavors to blend.
2) Mix the ingredients for meatball and figure them into 1-inch balls.
3) Put the balls at once into the boiling sauce and gently simmer by covering partially for 15-20 minutes until meat loses its pink color inside.
4) Toss the balls as and when needed to ensure even browning on all sides.
5) Serve hot.