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Turkey Meatballs with Penne

Oxmoor House
Prep time 23 mins
Cook time 25 mins
Yield 6 servings (serving size: about 3/4 cup pasta, 4 meatballs, 1/3 cup sauce, and 1 tablespoon cheese)

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection