Meatball Stew
Ingredients
- 1 L or 44 L Kellogg's Corn Flakes* cereal
- 2 Egg whites
- 50 ml or 1/41/4 ml Tomato sauce
- 5 ml or 11 ml Ground cumin
- 500 g or 11 g Lean ground turkey or chicken
- 250 ml or 11 ml Onion slices
- 125 ml or 1/21/2 ml Chopped green pepper
- 10 ml or 22 ml Olive or vegetable oil
- 1 Can (796 ml/28 oz) tomatoes
- 1 Can (540 ml/19 oz) chick-peas drained
- 250 ml or 11 ml Water or stock
- 45 ml or 33 ml Chopped fresh coriander (cilantro)
- - Vegetable cooking spray
Directions
1. In large bowl, combine crushed cereal, egg whites, tomato sauce and cumin. Beat well. Add ground turkey. Using fork, mix until combined. Using rounded 15 ml (1 tbsp) measure, shape into 24 meatballs.
2. In large shallow baking pan coated with cooking spray, bake meatballs at 180°C (350°F) 20 minutes.
3. In large heavy saucepan over medium heat, cook onion and green pepper in oil, stirring frequently, 5 minutes or until softened. Add tomatoes (break up with spoon), chick-peas, water and coriander. Stir to combine. Bring to boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
4. Stir in hot meatballs, cover and continue simmering 10 minutes longer. Serve hot.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
