Make the meatballs while the tomato sauce simmers. For juicier meatballs, use ground turkey that has both light and dark meat. Note that this recipe is very low in fat: The meatballs have just 7.3 grams of fat per serving, and the sauce has 3 grams of fat. Serves 6 (1 c. sauce and 5 meatballs).
Instructions
1. Heat oil in large saucepan over medium-high heat.
2. Add onion, mushrooms, bell pepper and 6 of the crushed cloves of garlic. Saute 5 minutes.
3. Add wine, water, 1/4 c. parsley, sugar, oregano, basil, rosemary, 1/2 tsp. pepper, 1/4 tsp. salt, 2 bay leaves, tomatoes and tomato paste.
4. Bring mixture to a boil. Cover, and reduce heat to simmer 30 more minutes, stirring occasionally.
5. Preheat oven to 400 degrees F.
6. Combine turkey, breadcrumbs, Parmesan cheese, green onion, carrot, zucchini, remaining parsley, remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper, egg white and remaining 2 crushed garlic cloves in a large bowl. Combine well.
7. Take handfuls of the turkey mixture, and form into 30 1 1/2-inch meatballs.
8. Place meatballs on a broiler pan coated with cooking spray.
9. Bake meatballs 15 minutes or until cooked through.
10. Prepare pasta according to box directions.
11. Drain pasta, and divide among 6 pasta bowls.
12. Stir baked meatballs into cooked tomato sauce, and ladle evenly over divided pasta. Serve.
Tags: tomato sauce