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Spaghetti & Meatballs

Our leaner take allows you to indulge..
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Ingredients

12 main-dish servings

meatballs

  • 4 slices firm white bread coarsely grated
  • ⅓ cup water
  • 2 pounds lean ground beef and turkey 1 pound of each
  • 2 large egg whites
  • ¼ cup freshly grated romano or parmesan cheese
  • 1 garlic clove crushed
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

tomato sauce

  • 2 tablespoons olive oil
  • 3 carrots finely chopped
  • 2 onions cut into ¼-inch dice
  • 3 garlic cloves crushed
  • 3 cans 28 ounces each italian-style plum tomatoes in puree
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1½ pounds spaghetti

Instructions

Prepare meatballs:

  • Preheat oven to 450°F.
  • In large bowl, with hands, mix grated bread with water until evenly moistened.
  • Add beef and turkey, egg whites, cheese, garlic, salt, and pepper; mix just until combined.
  • With wet hands, shape mixture into twenty-four 2-inch meatballs.
  • Place in 15½” by 10½” jelly-roll pan and bake 18 to 20 minutes, until cooked through and lightly browned.

Meanwhile, prepare sauce:

  • In 6-quart Dutch oven or saucepot over medium, heat oil.
  • Add carrots and onions; cook until tender and golden, about 15 minutes.
  • Add garlic and cook 1 minute, stirring.
  • Place tomatoes with puree in large bowl.
  • With kitchen shears, cut up tomatoes until well crushed.
  • Add tomatoes with puree, salt, and pepper to Dutch oven; heat to boiling over high, stirring occasionally.
  • Reduce heat to medium; cover and cook 10 minutes.
  • Uncover, add meatballs, and cook 15 minutes longer, stirring occasionally.
  • Meanwhile, cook spaghetti as label directs, then drain and return to pot.
  • Toss spaghetti with sauce and meatballs.
  • Serve each diner 1 cup cooked spaghetti, ¼ cup sauce, and two meatballs.
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Course; Pasta
Cuisine; European / Italian