Recipe: Mediterranean Turkey-Meatball Stew (using tomatoes, zucchini and green beans)

MEDITERRANEAN TURKEY-MEATBALL STEW

"The ground turkey meatballs in this stew are an unusual blend of cheese-flavored-cracker crumbs, herbs and crushed fennel seeds."

FOR THE MEATBALLS:
1 pound ground turkey breast
3/4 cup cheese-flavored crackers, coarsely crumbled
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon oregano
1/8 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
1 teaspoon olive oil
FOR THE STEW:
1 tablespoon olive oil
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped green pepper
1/2 teaspoon chopped garlic
1 (15 ounce) can Italian-style stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon chopped fresh parsley
1/4 teaspoon oregano
1/8 teaspoon freshly ground pepper
1 pound zucchini, halved lengthwise, cut into 1/4-inch slices
1 cup frozen Italian green beans, thawed

TO MAKE THE MEATBALLS:
Combine all ingredients except oil. Wet hands and form mixture into sixteen 1 1/2-inch meatballs.

Heat oil in Dutch oven over medium-high heat. Brown meatballs on all sides, 5 minutes. Transfer to bowl.

TO MAKE THE STEW:
Heat oil in Dutch oven; add onion, green pepper and garlic. Cook until softened, 5 minutes.

Stir in tomatoes, tomato sauce, parsley, oregano and pepper; bring to a boil. Add to zucchini. Cover and simmer 10 minutes.

Add meatballs to pot; cook, covered, 10 minutes.

Add green beans and cook, uncovered, 3 to 4 minutes more until heated through.

Makes 4 servings
Source: Elaine Fronczek to Ladies Home Journal

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