Old-Fashioned Spaghetti and Meatballs

  • Active Time 40m
  • Total Time 1h 15m

6 servings

To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.

ingredients

  • For Meatballs:
  • 1/3 cup bulgur
  • 1/2 cup hot water
  • 4 ounces lean ground beef
  • 4 ounces hot Italian sausage
  • 1 medium onion, very finely chopped
  • 2 large egg whites, lightly beaten
  • 3 cloves garlic, very finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup fresh breadcrumbs, preferably whole-wheat (see Tip)
  • For Sauce and Spaghetti:
  • 4 cups prepared marinara sauce
  • 1/2 cup slivered fresh basil leaves or chopped fresh parsley
  • 1 pound whole-wheat spaghetti or linguine
  • 1/2 cup (1 ounce) freshly grated Parmesan or Romano cheese

directions

For Meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.

Preheat oven to 350 degrees F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.

Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.

For Sauce & Spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).

Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.

Tip: To make fresh breadcrumbs: Trim away crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8935

nutrition information per serving

496 calories; 8g total fat; 3g total saturated fat; 28mg cholesterol; 568mg sodium; 86g carbohydrates; 18g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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