MENU
 
 
 
 

  • Fusilli Pizzaiola With Turkey Meatballs

    0 votes
    Fusilli Pizzaiola With Turkey Meatballs
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 can no-salt-added tomatoes - (14 1/2 ounce ea) undrained
    • 1 can no-salt-added tomato sauce - (8 ounce)
    • 1/4 c. minced onion
    • 1/4 c. grated carrot
    • 2 Tbsp. no-salt-added tomato paste
    • 2 Tbsp. minced fresh basil
    • 1 x garlic clove chopped
    • 1/2 tsp dry thyme leaves
    • 1/4 tsp sugar
    • 1/4 tsp freshly-grnd black pepper divided
    • 1 x bay leaf
    • 1 lb grnd turkey breast
    • 1 x egg lightly beaten
    • 1 Tbsp. fat-free (skim) lowfat milk
    • 1/4 c. Italian-seasoned dry bread crumbs
    • 2 Tbsp. minced fresh parsley
    • 8 ounce uncooked fusilli (or possibly other spiral-shaped pasta)

    Directions

    1. Slow Cooker Directions: Combine tomato, tomato sauce, onion, carrot, tomato paste, basil, garlic, thyme, sugar, 1/8 tsp. black pepper and bay leaf in slow cooker. Break up tomatoes gently with wooden spoon. Cover and cook on Low 4 1/2 to 5 hrs.
    2. About 45 min before end of cooking, prepare meatballs. Preheat oven to 350 degrees. Combine turkey, egg and lowfat milk; blend in bread crumbs, parsley and remaining 1/8 tsp. black pepper. With wet hands, shape mix into small balls.
    3. Spray baking sheet with nonstick cooking spray. Arrange meatballs on baking sheet. Bake 25 min or possibly till no longer pink in center.
    4. Add in meatballs to slow cooker. Cover and cook 45 min to 1 hour or possibly till meatballs are heated through. Throw away bay leaf.
    5. Prepare pasta according to package directions. Drain. Place in serving bowl; top with meatballs and sauce.
    6. This recipe yields 4 servings.

    Similar Recipes

    Leave a review or comment