1 small onion
1 carrot, scrubbed, unpeeled
1 clove garlic
1/4 Bell Pepper
1 med. tomato, whole
1 egg (Eggland’s Best)
1/2 t. Italian Seasoning
1/8 t. Nutmeg
pepper/salt substitute
2 lbs. ground turkey
1/2 c. Italian bread crumbs
1/2 c. grated parmesan cheese
4c. tomato puree
1t. Splenda
1T. Italian seasoning, crumbled
1/4 t. garlic powder
1/4 t. salt substitute
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Blend first 8 ingredients in blender, until well blended.
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Add salt substitute and pepper. according to your tastes, blend for 30 seconds.
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In a large mixing bowl, add mixture to next 3 ingredients, adding more breadcrumbs, if necessary, to reach consistency necessary for forming meatballs.
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Form 1 1/2" meatballs and place on a baking sheet that has been sprayed lightly with cooking spray.
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Bake at 350 degrees, in a preheated oven, for 10-15 minutes.
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Cool meatballs and freeze in bags for future use or combine last 5 ingredients, pour over 24 meatballs in a Dutch oven, cover and simmer on low for 20 minutes. Serve over wheat pasta, with a tossed salad.
Serving size - 4 meatballs
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