A great low carb dish. You could leave out the butter and/or olive oil in the sauce and cook the veggies in a little low sodium chicken broth. Hence making it even lighter!
Ingredients
20 mini turkey meatballs – recipe below
4 tomatoes
2 Tbsp each of unsalted butter and olive oil
3 clove garlic cloves, crushed
1/2 onion, chopped
8 mushrooms, sliced
1 c chicken or turkey stock-homemade or low sodium
1-2 Tbsp cornstarch
asiago or parmesan cheese, grated
salt & pepper to taste
Directions
Cut top of tomatoes off and scoop out insides. Set aside.
For Sauce:
Place onions and garlic in skillet with olive oil & butter. Cook over low heat till onions are tender. Add mushrooms. Now mix together 1 c. of room temp. chicken or turkey broth with 1-2 Tbsp. of cornstarch. Mix well and add to veggie mix. Stir well and let thicken. Place meatballs in skillet and reheat.
OPT: Place tomato on plate in micro and cook for about 2 min.
Stuff tomatoes with meatballs and veggie sauce. Top with grated parmesan.
Note
You probably can’t tell the difference in the taste of these and regular Italian sausage, except these were way less greasy!!!
Butterball Sweet Italian Sausage 10gm fat per link
Johnsonville Sweet Italian Sausage 21 gm fat per link And about 33gm of sodium per meatball
