Meatball Stuffed Tomato

Lynn Socko

By
@lynnsocko

Another stuffed tomato idea. This is a great way to use leftover meatballs.

This is also a great low carb dish.
A late thought, but you could leave out the butter and/or olive oil in the sauce and cook the veggies in a little low sodium chicken broth. Hence making it even lighter!


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Comments:

Prep:

5 Min

Cook:

20 Min

Ingredients

20
mini turkey meatballs-see link below
4
tomatoes
2 Tbsp
each of unsalted butter and olive oil
3 clove
garlic cloves, crushed
1/2
onion, chopped
8
mushrooms, sliced
1 c
chicken or turkey stock-homemade or low sodium
1-2 Tbsp
cornstarch
asagio or parmesan cheese, grated
salt & pepper to taste

Directions Step-By-Step

2
Cut top of tomatoes off and scoup out insides. Set aside.
3
For Sauce: Place onions and garlic in skillet with olive oil & butter. Cook over low heat till onions are tender. Add mushrooms. Now mix together 1 c. of room temp. chicken or turkey broth with 1-2 Tbsp. of cornstarch. Mix well and add to veggie mix. Stir well and let thicken. Place meatballs in skillet and reheat.
4
OPT: Place tomato on plate in micro and cook for about 2 min. Stuff with meatballs and veggie sauce. Top with grated parmesan.
5
More stuffed tomato recipes you might want to check out:
Stuffed Tomato Delight

Steak and Veggie Stuffed Tomatoes

Cheesy pasta stuffed tomatoes

About this Recipe

Course/Dish: Turkey, Other Sauces
Other Tag: Healthy
Hashtags: #Onion, #Garlic, #Meatballs