Ingredients8 ounces (½ lb.) lean ground turkey¼ cup quick dry oats1 egg white1 teaspoon Italian seasoning blend1 teaspoon garlic1 (14-ounce) can reduced-sodium chicken broth1 (14½- ounce) can no-salt-added stewed tomatoes, broken up1 cup finely chopped green bell pepper1 small diced yellow onion2 teaspoons dried basil½ teaspoon sugar1 tablespoon olive oil½ teaspoon salt (optional)¼ teaspoon black pepperDirectionsCombine turkey, oats, egg white, Italian seasoning and garlic in medium bowl. Mix well. Shape into 24 balls, using 2 teaspoons mixture per meatball. Place large saucepan over medium heat until hot. Coat saucepan with cooking spray. Add meatballs. Cook, stirring frequently, until browned. Transfer meatballs to a plate; set aside.Add broth, tomatoes, bell pepper and onion to same saucepan. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes or until the pepper is tender.Add meatballs, basil, sugar, oil, and black pepper. Stir to combine. Cover and cook on low heat for 20 minutes before serving. Makes 4 cups.