Contadina® Baked Meatballs in Tomato Herb Sauce recipe

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Ingredients

1 (6 ounce) can CONTADINA® Tomato Paste, divided
1 egg
2 teaspoons dried basil, divided
2 teaspoons dried oregano, divided
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon pepper
1 ½ cups fresh bread crumbs*
½ cup grated Parmesan cheese
½ cup golden raisins, coarsely chopped
1 ¼ pounds lean ground beef or ground turkey, 93% lean (not turkey breast)
2 (14.5 ounce) cans CONTADINA® Diced Tomatoes, undrained
1 teaspoon sugar
½ teaspoon salt
Cooked pasta

Nutrition Info

695.8 calories
carbohydrate: 85.5 g
cholesterol: 107.8 mg
fat: 23.8 g
fiber: 6.6 g
protein: 34.4 g
saturatedFat: 9.6 g
servingSize: -
sodium: 727.9 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

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. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).

  4. 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. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.

Recipe Yield

6 servings

Recipe Note

Served on hot cooked pasta with Parmesan cheese, homemade baked meatballs in a rich tomato sauce make a delicious family-favorite dinner.

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