1 can (6 oz.) Contadina Tomato Paste, divided

1  egg

2   tsp. dried basil, divided

2   tsp. dried oregano, divided

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. pepper

1 1/2 cups fresh bread crumbs (about 3 slices firm white bread, crust removed)

1/2 cup grated Parmesan cheese

1/2 cup golden raisins, coarsely chopped, optional

1 1/4 lb. lean ground beef or ground turkey, 93% lean (not turkey breast)

2 cans (14.5 oz. each) Contadina® Diced Tomatoes, not drained

1 tsp. sugar

1/2 tsp. salt

Cooked pasta

1. Preheat oven to 375°F. Line a baking sheet with foil; coat with cooking spray. 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.

2. 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°F internal temperature).

3. 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.