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Weight Watchers All Time Favorites
Hands-On Prep: 15 Min
Cook: 20 Min
Serves: 4


• 3/4 pound ground skinless turkey breast
• 3 tablespoons plain dried bread crumbs
• 1 egg white, lightly beaten
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon Dijon mustard
• 4 teaspoons olive oil
• 1 zucchini, chopped
• 1 onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 (28-ounce) can diced tomatoes
• 1 (10-ounce) package frozen peas and carrots, thawed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper


1. Combine the turkey, bread crumbs, egg white, parsley, and mustard in a large bowl. Form into 20 meatballs.

2. Heat the oil in a large nonstick skillet set over medium heat. Add the meatballs and cook, turning frequently, until browned on all sides, about 6 minutes. With a slotted spoon, transfer the meatballs to a plate; keep warm.

3. Heat the same skillet over medium-high heat. Add the zucchini, onion, and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, peas and carrots, salt, and ground pepper; bring to a simmer. Add the meatballs to the sauce; simmer, partially covered, frequently spooning the sauce over the meatballs, until cooked through and tender, about 10 minutes.

Good Idea:
These herb-laced meatballs and tomato sauce are great spooned over mashed potatoes or egg noodles (1/2 cup cooked potatoes or noodles will increase the per-serving Points value by 2).

Nutrition Per Serving
(5 meatballs and 1/2 cup sauce):
 257 Cal, 8 g Fat, 2 g Sat Fat, 0 Trans Fat, 50 mg Chol, 631 mg Sod, 22 g Carb, 6 g Fib, 26 g Prot, 129 mg Calc.
Points value: 5.

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