Old-Fashioned Spaghetti & Meatballs

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Old-Fashioned Spaghetti & Meatballs

Old-Fashioned Spaghetti & Meatballs

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

Serves 6

Prep Time 40 min

Total Time 75 min.

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 (see Tip)
  • 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 (1 ounce)

Cooking Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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).

Step 5

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.


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