Recipe: Turkey Meatballs with Corkscrew Pasta

TURKEY MEATBALLS WITH CORKSCREW PASTA

FOR THE TURKEY MEATBALLS:
1/2 pound lean ground turkey
1/3 cup soft bread crumbs (1/2 slice of bread)
1/3 cup finely-chopped onion
1 tablespoon worcestershire sauce
1/8 teaspoon ground red pepper (cayenne)
2 garlic cloves, finely chopped
FOR THE SAUCE:
2 cans (16 oz each) whole tomatoes, undrained
2/3 cup fat-free chicken broth
2/3 cup raisins
1/4 cup tomato paste
1/4 cup finely-chopped fresh parsley
2 tablespoons sugar
2 tablespoons chopped fresh basil leaves (or 2 teaspoons dried basil)
2 teaspoons chopped fresh oregano leaves (or 1 teaspoon dried oregano)
1 teaspoon salt
4 cups hot cooked rotelle (crokscrew) pasta

Spray a 10-inch nonstick skillet with nonstick cooking spray.

Mix turkey, bread crumbs, onion, Worcestershire sauce, red pepper, and garlic. Shape mixture into 1-inch balls. Cook meatballs in skillet over medium-high heat until brown on all sides.

Stir in remaining ingredients except pasta, breaking up tomatoes. Heat to boiling; reduce heat to low. Cook about 15 minutes or until meatballs are no longer pink in centers.

Serve over hot pasta.

Servings: 4
Source: Betty Crocker's New Low-Fat, Low-Cholesterol Cookbook