Turkey-Pine Nut Meatballs with Pasta and Quick Tomato Sauce

Makes: 6 servings

Prep: 30 mins
Start to Finish: 45 mins

Ingredients

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)

Directions

1. Make sauce: 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.

2. Make meatballs: 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.