Turkey-Pine Nut Meatballs with Pasta and Quick Tomato Sauce

Crushed and sun-dried tomatoes combine with garlic and fresh basil to make a simple sauce for the meatballs and pasta in this low-fat dinner.

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Turkey-Pine Nut Meatballs with Pasta and Quick Tomato Sauce
Makes: 6  servings Prep 30 mins Start to Finish 45 mins


  • 1 1/2 teaspoons  olive oil
  • 1 1/2 tablespoons  finely chopped garlic
  • 1 28 ounce can crushed tomatoes in thick puree
  • 3 tablespoons  finely chopped sun-dried tomatoes (about 5 halves, not packed in oil)
  • 1 tablespoon  finely chopped fresh basil
  • 2 tablespoons  fresh orange juice
  • Olive oil cooking spray, for pan
  • 1 pound  ground turkey
  • 1/2 cup  finely chopped fresh flat-leaf parsley
  • 1/4 cup  finely chopped onion
  • 2 tablespoons  currants
  • 1 1/2 tablespoons  pine nuts, toasted
  • 1 large egg white
  • 1/2 teaspoon  ground allspice
  • 1/2 pound  whole-wheat tubular pasta
  • Finely grated fresh Parmigiano-Reggiano (optional)


Make sauce::

1. heat oil in a 2-quart saucepan over moderate heat. Add garlic and cook, stirring, 1 minute. Add crushed tomatoes, sun-dried tomatoes, and basil. Simmer, stirring occasionally, until thickened, about 20 minutes. Stir in juice; salt and pepper to taste.

Make meatballs::

2. While sauce is cooking, preheat oven to 450 degree F and arrange rack in center. Lightly coat a large nonstick baking pan with cooking spray.

3. Combine ground turkey, parsley, onion, currants, pine nuts, egg white, and ground allspice in a bowl; season with salt and pepper. Using palms of hands, roll turkey mixture into 30 (1-14-inch) balls, about 1 tablespoon each. Arrange on prepared pan, placing 1 inch apart.

4. Bake, turning once, until golden brown and cooked through, 8 to 10 minutes.

5. Meanwhile, bring a large saucepan of water to a boil; add salt. Add pasta; cook until al dente, about 7 minutes; drain well.

6. Place sauce in a large serving bowl; top with pasta and meatballs. Sprinkle with Parmigiano-Reggiano, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)345,
  • Fat, total(g)11,
  • chol.(mg)38,
  • sat. fat(g)3,
  • carb.(g)43,
  • fiber(g)6,
  • pro.(g)22,
  • sodium(mg)403,
  • Percent Daily Values are based on a 2,000 calorie diet
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