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| | Spaghetti with Italian Meatballs 1/2 cup of soft bread crumbs
1 slightly beaten egg white
2 tablespoons of finely chopped onion
1 1/2 teaspoons of dried Italian seasoning, crushed
1/4 teaspoon of fennel seed, crushed
1/8 teaspoon of salt
1/8 teaspoon of ground red pepper
8 ounces of extra lean ground beef
8 ounces of packaged dried spaghetti
Nonstick cooking spray
2 cups of sliced fresh mushrooms
2/3 cup of chopped onion
4 cloves garlic, minced
One 28 ounce can of crushed tomatoes
1/2 cup of water
1/2 of a 6 ounce can of low sodium tomato paste
1/2 teaspoon of sugar
1/4 teaspoon of black pepper
Finely shredded Parmesan cheese, optional |
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For the meatballs, in a medium mixing bowl stir together the bread crumbs, egg white, the 2 tablespoons of onion, 1/4 teaspoon of the Italian seasoning, fennel seed, salt, and ground red pepper. Add the ground beef, mix well. Shape into 16 meatballs. Place the meatballs in a 2 quart square baking dish. Bake, uncovered, in a 375ºF. oven for about 20 minutes or until no longer pink. Drain fat. Meanwhile, cook the pasta according to package directions. Drain, keep warm.
For the sauce, spray an unheated large saucepan with nonstick coating. Preheat over medium heat. Add the mushrooms, the 2/3 cup of onion, and garlic and cook for 3 to 4 minutes or until tender. Stir in the crushed tomatoes, water, tomato paste, sugar, black pepper, and the remaining Italian seasoning. Bring to boiling, reduce heat. Cover and simmer for 15 minutes. Gently stir cooked meatballs into sauce. Heat through. To serve, spoon meatball mixture over hot pasta. If desired, sprinkle with Parmesan cheese.
Makes 4 servings |
