Sweedish Turkey Meatballs & Pasta

0.25 cup Parmesan Cheese, grated
8.0 fl oz Milk, canned, evaporated
1.0 large Egg, fresh, whole, raw
1.0 tbsp Butter, unsalted
2.0 clove Garlic
0.12 cup, chopped Onions, raw
0.12 cup, chopped Sweet peppers (bell)
0.06 cup Arrowroot flour
0.25 cup Progresso Bread Crumbs - Italian Style
2.0 cup Beef Broth - Swanson Low Sodium
24.0 oz Turkey, Ground, Butterball Everyday Fresh 93/7
10.0 oz Ronzoni Gluten Free Rotini (1 svg)

In a skillet sautee onions, peppers and garlic in 2or 3 squirts of cooking spray in a skillet with salt & pepper. Cool and mix together with ground turkey, egg, parmesan, 2T of evaporated milk and bread crumbs. For seasonings I used 1 t each salt & pepper and 1 T each of garlic, onion powder & truffle dust Using damp hands divide into 24 meatballs. Don't over mix or massage meatballs too long. Then bake at 375 degrees for 45 to 60 minutes until browned and firm. While meatballs cook... cook pasta according to directions. For sauce: mix arrowroot with beef broth add to the skillet with 1 cup of evaporated milk and simmer until thickened then add 1T of butter with your choice of seasonings. I used 1 T each of dill & onion powder, 1/2 t of salt, garlic powder & pepper. Serving Size: 6 - 3/4 cup cooked pasta and 4 meatballs per serving

Number of Servings: 6.0

Recipe submitted by SparkPeople user CATTPAM60.