1 tsp olive oil
2 cloves garlic, minced and divided
2 cans (14-1/2 oz each) stewed tomatoes
1/2 tsp dried basil leaves
1/2 lb. 95% lean ground beef
1/2 lb. 93% lean ground turkey
1/3 cup dry unseasoned bread crumbs
3 tbls fat-free reduced-sodium chicken broth
3 tbls cholesterol-free egg substitute
1 tsp fennel seeds
1/4 tsp salt
1/8 tsp black pepper
8 oz uncooked mafalda or spaghetti noodles
Shredded Parmesan cheese (optional)
Heat oil in large nonstick saucepan over medium-high heat. Add half of garlic; cook 1 minute. Add tomatoes and basil; bring to a boil. Reduce heat; simmer, uncovered, 20 to 25 minutes or until sauce thickens, stirring occasionally.
Meanwhile, combine beef, turkey, bread crumbs, chicken broth, egg substitute, fennel seeds, remaining half of garlic, salt and pepper in large bowl; mix well. With wet hands, shape meat mixture into 12 (1-inch) balls.
Preheat broiler. Spray broiler pan with nonstick cooking spray. Arrange meatballs on broiler pan. Broil 4 inches from heat 10 minutes or until no longer pink in center. Remove and add to tomato mixture. Cover; cook 8 to 10 minutes or until heated through.
Cook noodles according to package directions, omitting salt. Drain. Arrange noodles on serving platter. Pour meatballs and sauce over pasta. Serve with shredded Parmesan cheese, if desired.
Servings 4
Cal. 358…Carbs. 41 g…Fat 11 g (Sat 3 g)…Fiber 3 g…Protein 21 g
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