Turkey Meatballs With Corkscrew Pasta

Recipe Ingredients

1/2 lb	227g / 8oz	Lean ground turkey
1/3 cup	48g / 1.7oz	Soft bread crumbs - (1/2 slice of bread)
1/3 cup	20g / 0.7oz	Finely-chopped onion
1 tablespoon	15ml	Worcestershire sauce
1/8 teaspoon	0.6ml	Ground red pepper (cayenne)
2		Garlic cloves - finely chopped
2/3 cup	106g / 3.7oz	Raisins
1/4 cup	36g / 1.3oz	Finely-chopped fresh parsley
1/4 cup	59ml	Tomato paste
2/3 cup	157ml	Fat-free chicken broth
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Chopped fresh basil leaves
		(or 2 teaspoons dried basil)
2 teaspoons	10ml	Chopped fresh oregano leaves
		(or 1 teaspoon dried oregano)
1 teaspoon	5ml	Salt
32 oz	909g	Whole tomatoes - (2 cans) - undrained
4 cups	948ml	Hot cooked rotelle (crokscrew) pasta

Recipe Instructions

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.

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.

This recipe yields 4 servings.

Content per Serving:

calories .. 495 protein .. 24 g total fat .. 8 g

carbohydrates .. 88 g dietary fiber .. 6 g sodium .. 1320 mg

cholesterol .. 40 mg

Source:
BETTY CROCKER'S NEW LOW-FAT, LOW-CHOLESTEROL COOKBOOK by General Mills, Inc. (c) 1996 - Macmillan, New York, NY - 224 pages - $19.95 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

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