1 lb. ground turkey
1/4 c. grated Parmesan cheese
1 egg
1/2 tsp. dried basil leaves
1/2 c. bread crumbs (fine)
1/4 c. fresh or 1 tbsp. dry parsley
1/2 tsp. dried oregano Mix and shape into 1 1/2-inch meatballs. Saute in large skillet until browned and no longer pink. SAUCE: 1 (16 oz.) can whole tomatoes, cut up
1/2 c. chopped onion
1 tsp. sugar
1 1/4 c. chicken broth
1 (6 oz.) can tomato paste
1 clove garlic, minced Add all the sauce ingredients to meatball mixture. Bring to boil. Simmer covered until sauce thickens, about 30 minutes. Salt and pepper to taste. Serve over hot pasta. | 
