Pasta and Meatballs

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Pasta and Meatballs

Yield: 45 meatballs Prep 45 mins Start to Finish 1 hr


  • 4 ounces  dried small rigatoni pasta
  • 3 tablespoons  olive oil
  • 1 pound  ground white turkey
  • 1/2 onion, finely chopped
  • 1/2 cup  Italian-flavored bread crumbs
  • 1/4 cup  finely chopped roasted red bell pepper
  • 1/4 cup  milk
  • 1 teaspoon  kosher salt
  • 1 clove garlic, minced
  • Basil leaves
  • 2 cups  jarred marinara sauce


1. Cook pasta, drain and toss with 1 tbsp olive oil; set aside.

2. Thoroughly combine turkey, onion, bread crumbs, roasted pepper, milk, salt and garlic in a bowl. Roll into 1-inch balls and place on a baking sheet.

3. In a nonstick skillet over medium-high heat, cook meatballs in 2 tbsp oil, turning frequently, until cooked through and browned all over, 6 to 7 min.

4. Thread a piece of pasta, a basil leaf and a meatball on each pick. Serve with warm marinara sauce. Makes 45 meatballs.

Nutrition Facts

  • cal.(kcal)45,
  • Fat, total(g)2,
  • chol.(mg)7,
  • sat. fat(g)1,
  • carb.(g)5,
  • fiber(g)1,
  • pro.(g)3,
  • sodium(mg)127,
  • Percent Daily Values are based on a 2,000 calorie diet
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