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

1 egg or 2 egg whites, lightly beaten

2 tsp. each dried basil and dried oregano, divided

1/2 tsp. each onion powder, garlic powder and black pepper

1 cup coarse, fresh bread crumbs (about 2 slices firm white bread)

1/2 cup grated Parmesan cheese, plus more for topping

1/2 cup golden raisins, coarsely chopped

1 lb. ground lean turkey or beef (93% lean)

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

Cooked zucchini noodles or pasta

1. Preheat oven to 375°F. Line a large, rimmed baking sheet with parchment paper. Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and black pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.

2. Mix in turkey with hands or a spoon just until mixture is combined evenly. (Do not overwork the meat to avoid tough, dense meatballs.)  Lightly shape into 16 meatballs, each about 1 1/2-inches in diameter. Place on parchment spaced about 2 inches apart.  Bake 20 to 23 minutes until cooked through (165°F internal temperature).

3. Meanwhile, stir together remaining tomato paste, diced tomatoes, 1 cup water, 1 tsp. each oregano and basil in a large saucepan.  Bring to a boil; reduce heat to medium and cook 15 to 20 minutes, uncovered, to desired consistency.  Gently add baked meatballs to sauce and simmer over low 5 minutes for flavors to blend. Serve meatballs and sauce over zucchini noodles or pasta; sprinkle with Parmesan, if desired.