IE 11 is not supported. For an optimal experience visit our site on another browser.

Meatballs w/Tomato & Zucchini Medley over Whole Wheat Fettuccine

RATE THIS RECIPE
(0)

Ingredients

  • 1/2 pound beef or turkey breast
  • 1/4 cup bread crumbs
  • 1/4 cup liquid egg substitute or 1 egg
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon dried italian seasoning
  • 6 tablespoon parmesan cheese
  • 1 tablespoon onion
  • 2 gallon garlic
  • 2 gallon zucchini
  • 1 gallon yellow squash
  • 1 can italian-style cut tomatoes
  • 1 can tomatoes
  • 1/4 cup fresh basil
  • 1/2 pound wheat fettuccine

Preparation

Baking Directions:

In a large bowl, combine the beef or turkey, breadcrumbs, egg substitute or egg, 1/2 teaspoon of the pepper, the Italian seasoning, and 4 tablespoons of the cheese.

Form into balls the size of walnuts.

Spray a large nonstick skillet with cooking spray and heat over medium heat.

Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside.

  Remove to a bowl, leaving drippings in the skillet.

  Repeat to cook the remaining meatballs.

In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender.

Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/4 teaspoon pepper, the remaining 2 tablespoons cheese, and the meatballs.

Heat to boiling.

Reduce the heat to low, cover and cook for 20 minutes.

Stir in chopped basil.

For pasta, heat water in quart pot to a high boil.

Add 1 teaspoon salt to water.

  Add pasta  stir occasionally until pasta is tender but not wilting.

Drain pasta — plate and add sauce with meatballs on top of pasta.

Serve.

Recipe Tags