Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 can no-salt-added tomatoes - (14 1/2 ounce ea) undrained
- 1 can no-salt-added tomato sauce - (8 ounce)
- 1/4 c. minced onion
- 1/4 c. grated carrot
- 2 Tbsp. no-salt-added tomato paste
- 2 Tbsp. minced fresh basil
- 1 x garlic clove chopped
- 1/2 tsp dry thyme leaves
- 1/4 tsp sugar
- 1/4 tsp freshly-grnd black pepper divided
- 1 x bay leaf
- 1 lb grnd turkey breast
- 1 x egg lightly beaten
- 1 Tbsp. fat-free (skim) lowfat milk
- 1/4 c. Italian-seasoned dry bread crumbs
- 2 Tbsp. minced fresh parsley
- 8 ounce uncooked fusilli (or possibly other spiral-shaped pasta)
Direcciones
- Slow Cooker Directions: Combine tomato, tomato sauce, onion, carrot, tomato paste, basil, garlic, thyme, sugar, 1/8 tsp. black pepper and bay leaf in slow cooker. Break up tomatoes gently with wooden spoon. Cover and cook on Low 4 1/2 to 5 hrs.
- About 45 min before end of cooking, prepare meatballs. Preheat oven to 350 degrees. Combine turkey, egg and lowfat milk; blend in bread crumbs, parsley and remaining 1/8 tsp. black pepper. With wet hands, shape mix into small balls.
- Spray baking sheet with nonstick cooking spray. Arrange meatballs on baking sheet. Bake 25 min or possibly till no longer pink in center.
- Add in meatballs to slow cooker. Cover and cook 45 min to 1 hour or possibly till meatballs are heated through. Throw away bay leaf.
- Prepare pasta according to package directions. Drain. Place in serving bowl; top with meatballs and sauce.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 86 | 19% |
| Total Fat 9.63g | 12% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 889mg | 37% |
| Potassium 1124mg | 32% |
| Total Carbs 57.01g | 15% |
| Dietary Fiber 5.5g | 18% |
| Sugars 10.89g | 7% |
| Protein 34.22g | 55% |
_small.png "Escarole Soup with Tiny Meatballs"){kind=small}
