Turkey Wild Rice Meatballs

Turkey Wild Rice Meatballs
Makes 6 servings

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Ingredients

1	package (about 1-1/4 pounds) lean ground turkey
1	cup cooked wild rice
1	can (15 ounces) beef broth, divided
1	egg, beaten
1/4	cup chopped leeks or green onions
1	clove garlic, minced
1/4	teaspoon salt
1/8	teaspoon black pepper
2	tablespoons olive or vegetable oil
1	can (6 ounces) tomato paste
1	jar (4-1/2 ounces) sliced mushrooms, undrained
1/2	cup chopped green bell pepper
1/2	cup sliced black olives
1/4	cup chopped onion
2	tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
2	tablespoons chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
6	ounces spaghetti, cooked

Combine ground turkey, wild rice, 1/4 cup beef broth, egg, leeks, garlic, salt and pepper in large bowl. Shape turkey mixture into 1-inch balls. Heat oil in large skillet over medium-high heat. Brown meatballs; move to side of pan. Add remaining beef broth, tomato paste, mushrooms with liquid, bell pepper, olives, onion, parsley and oregano to skillet; stir to blend. Stir sauce and meatballs together. Simmer, covered, about 30 minutes or until sauce is thickened, vegetables are tender and meatballs are cooked through. Serve meatballs over spaghetti.

Variation Make smaller meatballs and serve as an appetizer.

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