Fusilli Pizzaiola with Turkey Meatballs

By hmorris31

Serving Size: 1 1/2 Cups
Calories: 479
Fat: 10g
Protein: 35g
Carbs: 65g
Fiber: 6g

Ingredients

• 2 Cans (14oz each) no salt added whole tomatoes
• 1 Can (8oz) no salt added tomato sauce
• 1/4 Cup chopped yellow onion
• 1/4 Cup grated carrot
• 2 Tbsp no-salt added tomato paste
• 2 Tbsp chopped fresh basil
• 1 Clove garlic, minced
• 1/2 Tsp dried thyme leaves
• 1/4 Tsp sugar
• 1/4 Tsp black pepper, divided
• 1 Bay leaf
• 1 Lb 93% lean ground turkey breast
• 1 Egg, lightly beaten
• 1 Tbsp skim milk
• 1/4 Cup Italian-seasoned dry bread crumbs
• 2 Tbsp chopped parsley
• 8 oz uncooked fusilli or other spiral-shaped pasta

Preparation

Step 1

Combine tomatoes, tomato sauce, onion, carrot, basil, tomato paste, garlic, thyme, sugar, 1/8 tsp pepper and bay leaf in slow cooker
Break up tomatoes gently with wooden spoon. Cover; cook on low 4 1/2 to 5 hours
About 45 minutes before end of cooking, prepare meatballs. Preheat oven to 350.
Combine turkey, egg and milk; blend in bread crumbs, parsley and remaining 1/8 tsp pepper.
With wet hands, shape mixture into small balls.
Spray baking sheet with nonstick cooking spray. Arrange meatballs on baking sheet; bake 25 minutes or until no longer pink in center
Add meatballs to slow cooker.
Cover; cook 45 minutes to hour until meatballs are heated through.
Remove and discard bay leaf.
Prepare pasta according to package direction; drain.
Place pasta in serving bowl; top with meatballs and sauce.