Tomato & Turkey Meatballs

1. 1

   Simmer the beans in the chicken stock and 1 1/4 cups water for 10 minutes. Drain completely, and crush lightly.

2. 2

   Meanwhile, pour the tomatoes into a pan, and cook with the onion for 5 minutes. Add wine, mushrooms, sugar, and vegetable stock; bring to a boil, and simmer for 15 minutes. Season to taste.

3. 3

   Cook the meatballs in a nonstick frying pan in nonstick cooking spray for 10 minutes, turning, until browned and cooked through. Serve with the tomato sauce and beans, garnished with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.