Turkey Meatballs with Penne

Oxmoor House

Yield:

6 servings (serving size: about 3/4 cup pasta, 4 meatballs, 1/3 cup sauce, and 1 tablespoon cheese)

Recipe from

Recipe Time

Prep: 23 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 461
Fat 13.0 g
Satfat 4.0 g
Protein 33.8 g
Carbohydrate 52.2 g
Cholesterol 129 mg
Iron 4.5 mg
Sodium 987 mg
Caloriesfromfat 25 %
Fiber 4.3 g
Calcium 281 mg

Ingredients

1/2 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup 1% low-fat milk
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon black pepper
1/2 teaspoon salt
1 large egg, lightly beaten
1 garlic clove, minced
1 (14-ounce) can fat-free, less-sodium beef broth, divided
1 1/3 pounds ground turkey (light and dark meat)
Cooking spray
3 cups uncooked penne pasta (about 10 ounces uncooked)
1 (26-ounce) jar tomato and basil pasta sauce
6 tablespoons (1 1/2 ounces) shredded fresh Parmesan cheese

Preparation

Preheat oven to 450°.

Combine first 10 ingredients in a large bowl. Add 1/4 cup broth to mixture; stir well. Crumble turkey over breadcrumb mixture, mixing with hands just until blended. Shape mixture into 24 (1-inch) meatballs. Arrange meatballs in a single layer on a jelly-roll pan coated with cooking spray. Pour remaining beef broth into pan. Bake at 450° for 25 minutes or until done. Discard broth.

Meanwhile, cook pasta according to package directions, omitting salt and fat. Heat pasta sauce in a saucepan over medium-high heat until thoroughly heated. Serve meatballs and sauce over pasta. Sprinkle each serving with shredded Parmesan cheese.

Note:

Oxmoor House Healthy Eating Collection

January 2006