Turkey-Pine Nut Meatballs with Pasta and Quick Tomato Sauce
Recipe from Ladies' Home Journal

Crushed and sun-dried tomatoes combine with garlic and fresh basil to make a simple sauce for the meatballs and pasta in this low-fat dinner.


Turkey-Pine Nut Meatballs with Pasta and Quick Tomato Sauce

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Servings: 6 servings
Prep Time: 30 mins
Total Time: 45 mins
Related Categories: Low Calorie, Low Fat, Pasta, Turkey Meatballs
 
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Ingredients
  • 1-1/2  teaspoons
    olive oil
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  • 1-1/2  tablespoons
    finely chopped garlic
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  • 1  can (28 oz.)
    crushed tomatoes in thick puree
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  • 3  tablespoons
    finely chopped sun-dried tomatoes (about 5 halves, not packed in oil)
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  • 1  tablespoon
    finely chopped fresh basil
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  • 2  tablespoons
    fresh orange juice
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  •  
    Olive oil cooking spray, for pan
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  • 1  pound
    ground turkey
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  • 1/2  cup
    finely chopped fresh flat-leaf parsley
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  • 1/4  cup
    finely chopped onion
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  • 2  tablespoons
    currants
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  • 1-1/2  tablespoons
    pine nuts, toasted
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  • 1  large
    egg white
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  • 1/2  teaspoon
    ground allspice
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  • 1/2  pound
    whole-wheat tubular pasta
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  •  
    Finely grated fresh Parmigiano-Reggiano (optional)
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Directions
1.
Make sauce: heat oil in a 2-quart saucepan over moderate heat. Add garlic and cook, stirring, 1 minute. Add crushed tomatoes, sun-dried tomatoes, and basil. Simmer, stirring occasionally, until thickened, about 20 minutes. Stir in juice; salt and pepper to taste.
2.
Make meatballs: While sauce is cooking, preheat oven to 450 degree F and arrange rack in center. Lightly coat a large nonstick baking pan with cooking spray.
3.
Combine ground turkey, parsley, onion, currants, pine nuts, egg white, and ground allspice in a bowl; season with salt and pepper. Using palms of hands, roll turkey mixture into 30 (1-14-inch) balls, about 1 tablespoon each. Arrange on prepared pan, placing 1 inch apart.
4.
Bake, turning once, until golden brown and cooked through, 8 to 10 minutes.
5.
Meanwhile, bring a large saucepan of water to a boil; add salt. Add pasta; cook until al dente, about 7 minutes; drain well.
6.
Place sauce in a large serving bowl; top with pasta and meatballs. Sprinkle with Parmigiano-Reggiano, if desired. Makes 6 servings.
Nutrition information
Calories 345, Total Fat 10.5 g, Saturated Fat 2.5 g, Cholesterol 38 mg, Sodium 403 mg, Carbohydrate 43 g, Fiber 6 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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