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
6 Turkey meatballs, sliced
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