Baked Meatballs in Tomato Herb Sauce
Tomato paste in the meatballs is a little secret to extra flavor.
1 can (6 oz.) Contadina Tomato Paste, divided
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
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.
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).
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.
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