Contadina® Baked Meatballs in Tomato Herb Sauce

Ingredients

• 1.5 cups bread crumbs fresh
• 6 servings soup noodles cooked
• 2 teaspoons basil dried divided
• 1  eggs 
• 0.5 teaspoon garlic powder 
• 1.3 pounds pd of ground turkey 93% lean not turkey breast
• 0.5 teaspoon onion powder 
• 2 teaspoons oregano dried divided
• 0.5 cup parmesan cheese grated
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 teaspoon sugar 
• 6 ounce contadina® tomato paste divided canned
• 29 ounce contadina® tomatoes diced undrained canned

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
2. 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.
3. 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.
4. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
5. 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.
6. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend.
7. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.