Sunday, May 8, 2011

Spicy Turkey Meatball Stew

Here is the last installment of the Turkey meatball adventure. 
The original recipe called for the lamb meatballs to be served with jarred sauce on a sandwich.  I was looking for more of a one pot meal, so I added a bunch of chopped sautéed vegetables and some spice and preserved lemon in the sauce.  This was a nice change up from the earlier versions to avoid the dreaded comments on leftovers or worse   . . .   not this again!

Spicy Turkey Meatball Stew Recipe
Serves : 4                                                 Prep Time:   5 min                                Cook Time: 20-25 minutes
½ chopped yellow onion
2 cloves garlic, minced
2 yellow peppers chopped
1 chopped Tomato
1 cup grape tomatoes
1 zucchini, sliced and quartered in ¼ inch pieces
2 cups jarred marinara sauce
½ peel of preserved lemon
¼ to ½ teaspoon crushed red pepper
½ teaspoon oregano
Yogurt, goat cheese or feta garnish

Saute onions, garlic and peppers until onions are golden in color.
Add in garlic, red pepper, oregano tomatoes and zucchini.  Saute for 3-5 minutes longer on medium heat.
Add in meatballs, tomato sauce and preserved lemon.  Simmer over low heat for 10-15 minutes. 
Serve with tablespoon of yogurt, goat cheese or some feta on top with pita or barbari bread on side

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