Mini Turkey Meatballs with Wagon Wheel Pasta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon fennel powder crushed
• 1 tablespoon basil fresh chopped
• 1 tablespoon parsley fresh chopped
• 2  garlic clove minced
• 0.5 teaspoon kosher salt 
• 1.3 pounds pd of ground turkey 97% lean
• 0.3 cup milk 1% low-fat
• 2 tablespoons olive oil divided
• 0.5 teaspoon oregano dried
• 0.5 cup parmesan fresh finely grated
• 12 ounces soup noodles uncooked
• 25.5 ounce pasta sauce organic
• 0.5 cup water 
• 0.5 cup bread crumbs fresh whole-wheat

Equipment

• bowl
• frying pan

Directions

1. Prepare pasta according to package directions, omitting salt and fat.
2. Drain and place in a large bowl; keep warm.
3. While pasta cooks, combine breadcrumbs and milk.
4. Let stand 5 minutes; squeeze out excess milk, and place in a large bowl.
5. Add turkey, parsley, basil, 1 tablespoon oil, and next 5 ingredients (through garlic). Gently shape meat mixture into 48 (1-inch) balls (do not pack).
6. Heat a large nonstick skillet over medium heat.
7. Add remaining 1 tablespoon oil; swirl to coat.
8. Add half of meatballs to pan. Cook 1 to 2 minutes on each side or until browned.
9. Remove from pan; keep warm. Repeat procedure with remaining meatballs. Return all meatballs to pan. Stir in 1/2 cup water, scraping pan to loosen browned bits. Stir in pasta sauce; cook, uncovered, over medium-high heat for an additional 3 minutes.
10. Pour over pasta, tossing to coat.
11. Sprinkle with cheese.
12. Kids Can Help: With clean hands, kids can shape the meatballs.