Contadina® Baked Meatballs In Tomato Herb Sauce

• 1 (6 ounce) can CONTADINA(R) Tomato Paste, divided
• 1 egg
• 2 teaspoons dried basil, divided
• 2 teaspoons dried oregano, divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 1/2 cups fresh bread crumbs*
• 1/2 cup grated Parmesan cheese
• 1/2 cup golden raisins, coarsely chopped (optional)
• 1 1/4 pounds lean ground beef or ground turkey, 93% lean (not turkey breast)
• 2 (14.5 ounce) cans CONTADINA(R) Diced Tomatoes, undrained
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Cooked pasta

1. Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
2. Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
3. Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
4. Meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.

tomato paste, egg, basil, oregano, onion powder, garlic, pepper, bread crumbs, parmesan cheese, golden raisins, lean ground beef, tomatoes, sugar, salt, pasta

Taken from www.allrecipes.com/recipe/235001/contadina-baked-meatballs-in-tomato-herb-sauce/ (may not work)