8 ounces (½ lb.) lean ground turkey
¼ cup quick dry oats
1 egg white
1 teaspoon Italian seasoning blend
1 teaspoon garlic
1 (14-ounce) can reduced-sodium chicken broth
1 (14½- ounce) can no-salt-added stewed tomatoes, broken up
1 cup finely chopped green bell pepper
1 small diced yellow onion
2 teaspoons dried basil
½ teaspoon sugar
1 tablespoon olive oil
½ teaspoon salt (optional)
¼ teaspoon black pepper
Combine 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.