Turkey Meatballs with Corkscrew Pasta
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol Fiber Vitamin A Vitamin C Calcium Iron
4 470 70 8g 1300mg 83 23g 40mg 6g 22% 40% 12% 32%


INGREDIENTS:
3 cups uncooked rotelle (corkscrew) pasta (8 ounces) 1/2 pound lean ground turkey 1/3 cup soft bread crumbs (1/2 slice bread)
1/3 cup finely chopped onion 1 tablespoon Worcestershire sauce 1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped 2/3 cup raisins 1/4 cup chopped fresh parsley
1/4 cup tomato paste 2/3 cup chicken broth 2 tablespoons sugar
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves 1 teaspoon salt
2 cans (16 ounces each) whole tomatoes, undrained



1 Cook and drain pasta as directed on package. While pasta is cooking, spray 10-inch nonstick skillet with nonstick cooking spray. Mix turkey, bread crumbs, onion, Worcestershire sauce, red pepper and garlic. Shape mixture into 1-inch balls. Cook meatballs in skillet over medium-high heat until brown on all sides.
2 Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered about 15 mintues or until meatballs are no longer pink in center. Serve over pasta.

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