I’m doing three easy ground turkey recipes this week. Mostly because my husband gave me a funny look when I told him I was going to cook chicken – AGAIN. This is the first of three great turkey transformations.
I selected meatballs because (1) I saw a PBS special on meatballs and it made me hungry, (2) I thought it would be a great 30 minute meal – as long as I pre-cut my veggies, and (3) it was sweet, had pineapples and an easy sell for the kiddos.
When I got home from work I put the veggies on the skillet and started to cook. Next time I will cook the veggies in the morning after I cut them.
This was a fun recipe because the kids could help. It seems like they like the food better and eat more when they are a part of the process.
Everything came out great. The family liked it. I originally planned to cook some rice but my grocery shopping skills were not up to par this week. I forgot the rice and used egg noodles instead. They were just as good.
2 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
1 carrot, chopped
Fresh thyme, to taste
1 (14-1/2 ounces) chicken broth
1 (15 ounces) tomato sauce
1/4 cup packed brown sugar
1/4 cup distilled white vinegar
1 (8 ounces) crushed pineapple with juice
1/4 cup ketchup
1 slice of bread
2 tbs milk
3/4 pound ground turkey
1 egg, lightly beaten
1 teaspoon salt and pepper
1/2 teaspoon garlic powder
2 cups egg noodles
1. Heat oil in large skillet. Add onion, bell pepper and carrot; saute 5 minutes, until softened.
2. Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice and ketchup. Simmer, uncovered, 10 minutes.
3. Meanwhile, soak bread in milk in large bowl until milk is absorbed. Add turkey, egg, salt, pepper, thyme and garlic powder. Shape turkey mixture into 12 meatballs, about 2 tablespoons each.
4. Drop meatballs in sauce; simmer, uncovered for 15 minutes, turn over as needed.
5. Remove from heat. Serve over noodles.
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