Italian Meatball Pasta

6 servings

 

•    SAUCE:
• 2/3 cup chopped onions
• 4 cloves minced garlic
• 1 green bell pepper, cut in 1-inch strips
• 2 tablespoons water
• 2 14 oz. cans canned tomato sauce
• 6 tablespoons honey
• 2 teaspoons dried oregano, crushed
• 2 teaspoons dried basil, crushed
  
  
•    MEAT BALLS
• 1 pound Ground Skinless Turkey Breast
• 1/3 cup chopped onions
• 1/4 cup finely chopped celery
• 2 cloves minced garlic
• 1/2 teaspoon salt
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon dried basil, crushed
• 1/2 cup fat-free herb crackers, processed
     to fine crumbs
• 3/4 cup cooked brown rice
• 2 egg whites
•    dash white pepper

Combine sauce ingredients in large skillet, bring to a boil and simmer gently, uncovered, 5-10 minutes to blend flavors.

Combine meatball ingredients and shape into 1-inch balls. Place immediately into simmering sauce. Cover partially and simmer gently 15-20 minutes, until meat is no longer pink inside, turning meatballs during cooking until evenly browned.

May serve on pasta OR in pita pockets

Bon appetit!