Ingredients Jump to Instructions ↓

  1. 2 tablespoons fat-free (skim) milk

  2. 1 egg white

  3. 1/2 lb lean (at least 90%) ground turkey or extra-lean (at least 90%) ground beef

  4. 1/4 cup Progresso® plain bread crumbs

  5. 1/4 teaspoon poultry seasoning

  6. 1/8 teaspoon pepper

  7. 2 cups water

  8. 2 cups fat-free tomato pasta sauce

  9. 1/2 cup chopped green bell pepper

  10. 1 jar (2 1/2 oz) Green Giant® sliced mushrooms, drained

  11. 1 2/3 cups uncooked radiatore (nuggets) pasta (5 oz)

  12. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F. In medium bowl, mix milk and egg white. Stir in turkey, bread crumbs, poultry seasoning and pepper. Shape into 1-inch balls. Place in ungreased 15x10x1-inch pan. Bake about 10 minutes or until lightly browned and thoroughly cooked.

  2. Meanwhile, in 4-quart saucepan, heat water, pasta sauce, bell pepper and mushrooms to boiling. Stir in pasta. Reduce heat; simmer about 15 minutes or until pasta is of desired doneness, stirring occasionally. Stir in meatballs; heat until hot. Serve sprinkled with Parmesan cheese.


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