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.

Recipe from EatingWell
SERVINGS
6
PREP TIME
40 mins
TOTAL TIME
1 hr 15 mins

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.

Recipe from EatingWell
Recipe from EatingWell
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)
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Directions
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.
2. 
Preheat oven to 350 degrees F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
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.
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).
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.
Tip:
1. 
Tip: To make fresh breadcrumbs: Trim 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.

nutrition information

Per Serving: cal. (kcal) 496, Fat, total (g) 8, chol. (mg) 28, sat. fat (g) 3, carb. (g) 86, Monosaturated fat (g) 3, fiber (g) 18, pro. (g) 27, vit. A (IU) 1214.76, vit. C (mg) 20.67, sodium (mg) 568, Potassium (mg) 405, calcium (mg) 252.42, iron (mg) 5.4, Vegetables () 3, Starch () 5, Medium-Fat Meat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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