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Ingredients
1 pound ground turkey
⅓ cup Ener G Bread Crumbs - gluten free
½ teaspoon Colman's Mustard Powder - gluten free
¼ cup milk
1 egg
½ teaspoon black pepper
1 teaspoon McCormick Garlic Salt - gluten free
2 tablespoons Bob's Red Mill All Purpose Flour - gluten free
2 cups Swanson Beef Broth - gluten free
2 tablespoons Hunts Tomato Paste - gluten free
1 can (14.5 oz) Hunts Diced Tomatoes with Basil, Garlic & Oregano - gluten free
1 large onion, chopped
2 tablespoons olive oil
3 garlic cloves, chopped
1 bay leaf
1 teaspoon fresh thyme, chopped
1½ cups sliced carrots
1½ cups zucchini, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 tablespoon fresh parsley, minced
salt and pepper
Instructions
- Combine the first seven ingredients in a large bowl. Mix well then shape into 1 inch balls.
- Heat a Dutch oven over medium heat, add oil then brown the meatballs and set aside. In the same Dutch oven, add more olive oil if necessary.
- Sauté the onion and garlic until soft then stir in the flour and broth. Bring to a boil. Add the tomatoes, bay leaf, and thyme.
- Stir nicely then add the meatballs and carrots. Reduce heat, cover and simmer for 30 minutes stirring occasionally. Add the peppers and zucchini and cook for another 10 minutes. Season with salt and pepper.
- Sprinkle chopped parsley before serving. Yum!
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