{from the deceptively delicious cookbook}ingredients:
3 ounces whole-wheat pasta shapes
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 {28 oz} can whole peeled tomatoes with their juice
1/4 cup carrot puree
1 1/2 tsp salt
3 cups reduced sodium beef or chicken broth
3 slices whole-wheat bread, cubed
1 large egg, slighly beaten
1/4 cup sweet potato puree
1/4 cup nonfat milk
2 tbsp grated parmesan, plus more for serving
1/4 tsp pepper
1/4 tsp paprika
1/2 lb ground turkey or beef
note:
if you don't have time to cook & puree the carrots & sweet potatoes, you can put them in them in the food processor or blender raw and finely chop them.
directions:
♥ cook pasta, drain & set aside. coat a large pot with cooking spray & put over medium-high heat. add onion & garlic. cook until onions are softened {3-4 minutes}. puree tomatoes & their juice with the carrot puree in a food processor or blender. add to the pot along with 1/2 tsp salt. add broth, reduce heat to low, let simmer, covered, for 10-15 minutes.
♥ meanwhile, put cubed bread in a large bowl. add egg, sweet potato puree, milk, parmesan, 1 tsp salt, pepper & paprika, and let soak until bread is very soft. stir to break up the bread, add ground turkey, mix until smooth. form into mini-meatballs 1/2 inch in diameter.
♥ add the meatballs to the pot. simmer, covered, until the meatballs are no longer pink in the center {12-15 minutes}. stir in the pasta. serve sprinkled with parmesan. serves 10.
