Old-Fashioned Spaghetti and Meatballs

1.INGREDIENTS

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
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 freshly grated Parmesan or Romano cheese

NUTRITION INFORMATION

Calories: 543 kcal
Carbohydrates: 83 g
Dietary Fiber: 15 g
Fat: 13 g
Protein: 26 g
Sugars: 4 g

2.COOKING DIRECTIONS

-To prepare 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.

-To prepare 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.

Yield: 6 servings

Related posts:

1. Spaghetti and Meatballs
2. Turkey Kibbe Kebabs with Two Sauces
3. Miso-Glazed Scallops with Soba Noodles
4. Chicken with Chardonnay and Fresh Herbs
5. Ginger-Sesame Chicken with Bok Choy and Mushrooms

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Posted by Sandy Bloom on Dec 6 2009. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.