Turkey Meatballs with Penne |
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Prep Time: 23 Minutes Cook Time: 25 Minutes |
Ready In: 48 Minutes Servings: 6 |
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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 |
Directions:
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.
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