Contadina® Baked Meatballs in Tomato Herb Sauce recipe
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Ingredients
- 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 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
Nutrition Info
- 695.8 caloriescarbohydrate: 85.5 gcholesterol: 107.8 mgfat: 23.8 gfiber: 6.6 gprotein: 34.4 gsaturatedFat: 9.6 gservingSize: -sodium: 727.9 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Contadina® Baked Meatballs in Tomato Herb Sauce
Directions
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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.