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Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Lean ground turkey

  2. 1/3 cup 48g / 1.7oz Soft bread crumbs - (1/2 slice of bread)

  3. 1/3 cup 20g / 0.7oz Finely-chopped onion

  4. 1 tablespoon 15ml Worcestershire sauce

  5. 1/8 teaspoon 0.6ml Ground red pepper (cayenne)

  6. 2 Garlic cloves - finely chopped

  7. 2/3 cup 106g / 3.7oz Raisins

  8. 1/4 cup 36g / 1 1/3oz Finely-chopped fresh parsley

  9. 1/4 cup 59ml Tomato paste

  10. 2/3 cup 157ml Fat-free chicken broth

  11. 2 tablespoons 30ml Sugar

  12. 2 tablespoons 30ml Chopped fresh basil leaves

  13. (or 2 teaspoons dried basil)

  14. 2 teaspoons 10ml Chopped fresh oregano leaves

  15. (or 1 teaspoon dried oregano)

  16. 1 teaspoon 5ml Salt

  17. 32 oz 909g Whole tomatoes - (2 cans) - undrained

  18. 4 cups 948ml Hot cooked rotelle (crokscrew) pasta

Instructions Jump to Ingredients ↑

  1. Spray a 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 except pasta, breaking up tomatoes. Heat to boiling; reduce heat to low. Cook about 15 minutes or until meatballs are no longer pink in centers. Serve over hot pasta.

  3. This recipe yields 4 servings.

  4. Content per Serving:

  5. calories ..

  6. protein ..

  7. g total fat ..

  8. g carbohydrates ..

  9. g dietary fiber ..

  10. g sodium ..

  11. mg cholesterol ..

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