Ingredients:
For the Meatballs
14 oz 93% lean ground beef (2 Leans)
16 oz Jennie-O sweet Italian turkey sausage, casings removed* (2 Leans)
1 cup reduced fat mozzarella cheese (1 Lean)
6 tbsp reduced fat parmesan cheese (3 Condiments)
1 cup shredded zucchini (2 Greens)
3/4 tsp salt (3 Condiments)
2 tsp onion powder (4 Condiments)
2 tsp fresh minced garlic (2 Condiments)
1 tsp Italian seasoning (2 Condiments)
1 egg (1/3 Lean)
For the Topping
2 cups Great Value Italian diced tomatoes, blended** (4 Greens)
2/3 cup reduced fat mozzarella cheese (2/3 Lean)
1/4 cup fresh basil, chopped (1/4 Condiment)
Directions:
Preheat oven to 400 degrees.
Lightly spray a baking sheet with cooking spray or use a non-stick silicone mat with the baking sheet.
Shred zucchini and squeeze out excess moisture from zucchini using a clean dish cloth or cheesecloth.
Combine all the ingredients for the meatballs in a large bowl.
Use a small cookie scoop and scoop out small meatballs and place them on the prepared cookie sheet.
Bake for about 20 to 25 min or until cooked thoroughly. Drain the grease.
Top with tomato sauce and 2/3 cup cheese.
Bake for an additional 5 to 10 min or until cheese has melted.
Garnish with fresh basil.
6 Servings with
1 Lean, 1 Green, and 2 1/2 Condiments per serving
* You can substitute 14 oz of Jennie-O bulk turkey sausage instead of 16 oz Jennie-O sweet Italian turkey sausage or 93% lean ground beef.
** When choosing a brand of Italian diced tomatoes, make sure it has less than or equal to 5 g of carbs per 1/2 cup serving.
