Contadina® Baked Meatballs in Tomato Herb Sauce
Recipe by Contadina from allrecipes.com
Dinner 35 Mins.
Ingredients
6
6 servings
- •1 (6 ounce) can CONTADINA® Tomato Paste, divided
- •1 egg
- •2 teaspoons dried basil, divided
- •2 teaspoons dried oregano, divided
- •½ teaspoon onion powder
- •½ teaspoon garlic powder
- •½ teaspoon pepper
- •1 ½ cups fresh bread crumbs*
- •½ cup grated Parmesan cheese
- •½ cup golden raisins, coarsely chopped (Optional)
- •1 ¼ pounds lean ground beef or ground turkey, 93% lean (not turkey breast)
- •2 (14.5 ounce) cans CONTADINA® Diced Tomatoes, undrained
- •1 teaspoon sugar
- •½ teaspoon salt
- •Cooked pasta
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
- Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
- Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
- Meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.
Nutritional Facts
Per 6 servings
- Calories: 696
- Carbohydrate: 86g
- Fat: 24g
- Fiber: 7g
- Protein: 34g
- Sugar: 14g
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