Healthy Fusilli Pizzaiola with Turkey Meatballs Recipe

INGREDIENTS

2 cans (about 14 ounces each) no-salt-added whole tomatoes 1 can (8 ounces) no-salt-added tomato sauce 1/4 cup chopped onion 1/4 cup grated carrot 2 tablespoons no-salt-added tomato paste 2 tablespoons chopped fresh basil 1 clove garlic, minced 1/2 teaspoon dried thyme leaves 1/4 teaspoon sugar 1/4 teaspoon black pepper, divided 1 bay leaf 1 pound 93% lean ground turkey breast 1 egg, lightly beaten 1 tablespoon fat-free (skim) milk 1/4 cup Italian-seasoned dry bread crumbs 2 tablespoons chopped parsley 8 ounces uncooked fusilli or other spiral-shaped pasta

PREPARATION:

Slow Cooker Directions

1. Combine tomatoes, tomato sauce, onion, carrot, basil, tomato paste, garlic, thyme, sugar, 1/8 teaspoon pepper and bay leaf in slow cooker. Break up tomatoes gently with wooden spoon. Cover; cook on LOW 4-1/2 to 5 hours.
2. About 45 minutes before end of cooking, prepare meatballs. Preheat oven to 350°F. Combine turkey, egg and milk; blend in bread crumbs, parsley and remaining 1/8 teaspoon pepper. With wet hands, shape mixture into small balls. Spray baking sheet with nonstick cooking spray. Arrange meatballs on baking sheet; bake 25 minutes or until no longer pink in center.
3. Add meatballs to slow cooker. Cover; cook 45 minutes to 1 hour or until meatballs are heated through. Remove and discard bay leaf. Prepare pasta according to package directions; drain. Place pasta in serving bowl; top with meatballs and sauce.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Fiber 6 g Carbohydrate 60 g Cholesterol 98 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 11 % Calories 425 Protein 32 g Sodium 265 mg DIETARY EXCHANGE: Vegetable 2 Starch 3 Meat 3