Fusilli Pizzaiola with Turkey Meatballs the Editors of Publications International, Ltd.
Makes 4 servings
|2||cans (about 14 ounces each) no-salt-added whole tomatoes|
|1||can (8 ounces) no-salt-added tomato sauce|
|1/4||cup chopped onion|
|1/4||cup grated carrot|
|2||tablespoons no-salt-added tomato paste|
|2||tablespoons chopped fresh basil|
|1||clove garlic, minced|
|1/2||teaspoon dried thyme leaves|
|1/4||teaspoon black pepper, divided|
|1||pound 93% lean ground turkey breast|
|1||egg, lightly beaten|
|1||tablespoon fat-free (skim) milk|
|1/4||cup Italian-seasoned dry bread crumbs|
|2||tablespoons chopped parsley|
|8||ounces uncooked fusilli or other spiral-shaped pasta|
- Combine tomatoes, tomato sauce, onion, carrot, basil, tomato paste, garlic, thyme, sugar, 1/8 teaspoon pepper and bay leaf in slow cooker. Break up tomatoes gently with wooden spoon. Cover; cook on LOW 4-1/2 to 5 hours.
- About 45 minutes before end of cooking, prepare meatballs. Preheat oven to 350°F. Combine turkey, egg and milk; blend in bread crumbs, parsley and remaining 1/8 teaspoon pepper. With wet hands, shape mixture into small balls. Spray baking sheet with nonstick cooking spray. Arrange meatballs on baking sheet; bake 25 minutes or until no longer pink in center.
- Add meatballs to slow cooker. Cover; cook 45 minutes to 1 hour or until meatballs are heated through. Remove and discard bay leaf. Prepare pasta according to package directions; drain. Place pasta in serving bowl; top with meatballs and sauce.
|Calories from Fat||11 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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