Meatballs with Peppers and Asparagus

So this dish came to me in a dream last night.  In case you didn’t know I love experimenting with new dishes.  This one fit into my new eating plan and honestly it just sounded delicious.  It took about 1 hour from beginning to end, prep and cook time.  Super easy and super tasty.  So here it is ….

IMG_9953MEATBALLS:
One package (about 1 lb) of Jenny O, taco seasoned ground turkey
1/2 cup of Italian Breadcrumbs
2 eggs, beaten
1 tsp Worcester Sauce
1 Tbsp olive oil

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2 green bell peppers, cut into strips
1 bunch of asparagus (about 12 stalks), cut into thirds
1 clove of elephant garlic (or 4 to 5 cloves of regular garlic), chopped
1 Tbsp butter (I use unsalted but that’s a preference thing)
1 Tbsp olive oil – it keeps the butter from burning

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2 cups (dry) instant rice, prepared according to package directions
2 packages of dry gravy mix.  I used mushroom brown gravy but any flavor should do.

PREP:

Combine turkey with the beaten egg, bread crumbs and Worcester sauce until well mixed.  In a large frying pan, add 1Tbsp of olive oil over medium heat.  Take the turkey mixture and create the meatballs.  Mine were golf ball size.  Cook the meat balls turning them until browned all around.
Remove the meatballs from the pan and pour out the drippings (not needed). Add 1 Tbsp butter and 1 Tbsp olive oil to the pan and add garlic, heat slowly over low heat so as to not burn the garlic.  Saute’ for about 2-3 minutes, then add the bell peppers and asparagus.  Saute’ for 6-7 minutes until the asparagus is crispy tender.   Remove veggies from heat.  In another pan, place the meatballs and place on medium heat.  Prepare the gravy according to package directions, cooking it about half way.  Pour the mixture over the heated meatballs and allow to simmer for about 10 minutes.  When the gravy has thickened, remove pan from heat.

Create a bed of rice, add veggie mixture with meatballs and gravy.  Enjoy!!

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