Instructions: Place the turkey and beef in a food processor and process until finely ground. Add 3 tablespoons of the crushed tomatoes, the bread crumbs, egg white, 1/4 teaspoon of the basil, 1/8 teaspoon each of the oregano and thyme, and 1/4 teaspoon of the black pepper. Process briefly just to mix.

Using about 1 1/2 tablespoons of the meat mixture for each, shape into 24 small meatballs.

In a large saucepan, combine the bell peppers, onion, diluted chicken broth, garlic, the remaining 1/4 teaspoon basil, 1/8 teaspoon each oregano and thyme, and 1/4 teaspoon black pepper. Cover and bring to a boil over high heat. Reduce the heat to medium, cover and simmer until the vegetables are tender, 4 to 5 minutes.

Stir in the remaining crushed tomatoes and bring to a boil over high heat. Reduce the heat to medium-low, add the meatballs, cover and simmer, gently turning the meatballs once or twice, until the meatballs are cooked through and the flavors are blended, 5 to 6 minutes.

NOTES : Theres no better way to make meatballs taste great than to cook them in the sauce in which theyll be served, as this recipe proves. By choosing a lean cut of beef, adding turkey breast, and grinding them yourself, you end up with a dish thats remarkably low in fat. And thanks to the red pepper and tomatoes, each serving has more vitamin C than a glass of orange juice.

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