Herbed Meatballs with Hot Tomato Dipping Sauce
  1. Place bell pepper, parsley, relish, egg whites, basil, oregano, salt and black pepper in food processor. Pulse until bell pepper is finely minced. Add turkey and oats; pulse 2 or 3 times or until just mixed. Chill mixture 15 minutes.
  2. Preheat oven to 325°F. Shape mixture by tablespoonfuls into egg-shaped meatballs. Heat olive oil in nonstick skillet over medium heat. Brown meatballs on all sides. Place on nonstick baking sheet.
  3. Bake 10 to 15 minutes or until no longer pink and center of meatballs reaches 165°F as measured with meat thermometer.Serve warm with dipping sauce.
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