contadina® baked meatballs in tomato herb sauce

Ingredients

• Servings: 6
• 1 (6 ounce) can contadina® tomato paste, divided
• 1 egg
• 2 teaspoons dried basil, divided
• 2 teaspoons dried oregano, divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 1/2 cups fresh bread crumbs*
• 1/2 cup grated parmesan cheese
• 1/2 cup golden raisins, coarsely chopped (optional)
• 1 1/4 pounds lean ground beef or ground turkey, 93% lean (not turkey breast)
• 2 (14.5 ounce) cans contadina® diced tomatoes, undrained
• 1 teaspoon sugar
• 1/2 teaspoon salt
• cooked pasta

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 375 degrees f. line a baking sheet with foil; coat with cooking spray.
• combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. stir in bread crumbs, parmesan and raisins.
• mix in turkey with hands or a large spoon until mixture is combined well. shape into 16 meatballs, about 1 1/2-inches in diameter. bake 20 minutes or until browned and cooked through (165 degrees f internal temperature).
• meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. bring to a boil; reduce heat and simmer, uncovered, 10 minutes. add baked meatballs to sauce and simmer 5 minutes for flavors to blend. serve meatballs and sauce over pasta with parmesan cheese, if desired.