Tomatoe Strip Pinch of salt

Tomatoe Strip Pinch of salt

Ingredients:
2 Tbsp flour
28 oz (796 g) crushed tomatoes
3 strips (3 x ½-in or 7.5 x 1 cm each) orange zest
8 oz (250 g) whole wheat fusilli

Directions:
1. In large skillet, heat 1 Tbsp oil over medium heat. Add onion and garlic and cook for 7 minutes, or
until golden. Transfer to large bowl. Add bread and milk to bowl and let stand for 1 minute to soften
bread.
2. Add turkey, parsley, egg, cheese, currants, sage, and salt to bowl and mix well. Shape mixture into
24 walnut-size meatballs. Dredge meatballs in flour, shaking off excess.
3. In same skillet, heat remaining 1 Tbsp oil over medium heat. Add meatballs and sauté for 3
minutes, or until golden brown. Add tomatoes and orange zest and bring to a boil. Reduce heat to a
simmer, cover, and cook for 12 minutes, or until meatballs are cooked through.
4. Meanwhile, in a large pot of boiling water, cook fusilli according to package directions. Drain and
toss in large bowl with meatballs and sauce.