Turkey Meatballs With Almonds

Name: Turkey Meatballs With Almonds
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1 large ripe tomatoes, chopped; 1 red bell pepper, chopped; 1 cup canned low sodium chicken broth; 3 tablespoons chopped toasted almonds; 2 bay leaves; salt and pepper (to taste); 1 lb ground turkey; 1 cup fresh white breadcrumbs; 2 eggs; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped toasted almonds; 3/4 teaspoon dried thyme, crumbled; 2 garlic cloves, chopped; salt and pepper (to taste); 2 tablespoons sliced almonds, toasted

Submitted by ShaGun

"These are so healthy but also really tasty and attractive. Turkey meatballs topped with sauteed tomato and bell pepper. I've served these for weeknight meals and parties, and I never have leftovers. This is also a great make-ahead meal. It came out of an old magazine, I think Bon Appetite."

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Ready In:: 40mins
Ingredients:: 17
Serves:: 8

ingredients

Sauteed Vegetables
2 tablespoons olive oil
1 large onion, chopped
1 large ripe tomatoes, chopped
1 red bell pepper, chopped
1 cup canned low sodium chicken broth
3 tablespoons chopped toasted almonds
2 bay leaves
salt and pepper (to taste)
Meatballs
1 lb ground turkey
1 cup fresh white breadcrumbs
2 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped toasted almonds
³⁄₄ teaspoon dried thyme, crumbled
2 garlic cloves, chopped
salt and pepper (to taste)
Garnish
2 tablespoons sliced almonds, toasted

directions

For sauteed vegetables: Heat olive oil in heavy large saucepan over medium heat.
Add onion, tomato and bell pepper and cook until vegetables are soft, stirring occasionally, about 15 minutes.
Add chicken broth, almonds, and bay leaves and simmer until sauce is thick and chunky, about 20 minutes.
Discard bay leaf.
Season sauce to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.).
For meatballs: Preheat oven to 400°F.
Thoroughly combine first 7 ingredients in large bowl.
Season with salt and pepper. S.
hape mixture into 1 1/4-inch balls.
Arrange meatballs on a large baking sheet.
Bake until cooked through and firm to touch, about 12 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.).
To Serve: Place warm meatballs on serving platter and spoon warm sauteed vegetables over meatballs.
Garnish with sliced almonds and serve.

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RECIPE SUBMITTED BY

ShaGun

I'm a stay-at-home mother who loves to cook. I try to stay pretty active -- especially since I have 2 young boys and a baby girl. I love using my church's monthly pot-luck lunch as a testing ground for new recipes. I love American Test Kitchen's, Weight Watchers, Cooking Light, & Prevention cookbooks. I have an enormous pile of recipes from magazines I want to try someday.

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