Traditional spaghetti & meatballs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghetti or Linguine; OR Thin Spaghetti, uncooked |
| H Meatballs: | ||
| 4 | slices | White bread |
| ½ | cup | Skim milk |
| 2 | larges | Egg whites |
| 8 | ounces | Ground turkey |
| 8 | ounces | Extra lean ground beef |
| ¼ | cup | Grated Romano cheese |
| 1 | tablespoon | Minced fresh basil; OR... Dried basil |
| 1 | teaspoon | Minced fresh oregano; OR... Dried oregano |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Recipe Basic Tomato Sauce (see separate recipe) | |
| 1 | teaspoon | Vegetable oil; divided |
Directions
SAUCE
Put the bread into a medium mixing bowl and pour the milk over it.
Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1½-inch balls.
Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm ½ teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining ½ teaspoon vegetable oil to the skillet and brown the rest fo the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.
While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.
Each serving provides: 762 Calories; 43½ g Protein; 110 g Carbohydrates; 16⅖ g Fat; 81⅕ mg Cholesterol; 480 mg Sodium.
Calories from Fat: 19%
Copyright National Pasta Association () (Reprinted with permission)