Eating well's old fashioned spaghetti and meatb
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Bulgur |
| ½ | cup | Water; hot |
| ¼ | pounds | Sausage; hot Italian |
| 2 | larges | Egg whites; beat litely |
| 1 | teaspoon | Oregano; dried |
| ½ | teaspoon | Pepper |
| 4 | cups | Pasta tomato sauce; (recipe) |
| 1 | pounds | Spaghetti |
| ¼ | pounds | Ground beef; extra lean |
| 1 | Onion; chop very fine | |
| 3 | Garlic clove; chop very fine | |
| ½ | teaspoon | Salt |
| 1 | cup | Breadcrumbs; fresh,whl wheat |
| ½ | cup | Basil; slivers |
| ½ | cup | Romano; grate |
Directions
Combine bulghar & hot water. Let stand for 30min, til softened. Preheat oven to 350F. Lightly oil rack & put over baking sheet covered w/foil.
Combine ground meat, sausage, onion, egg white, garlic, oregano, S&P, breadcrumbs & soaked bulgur. Mix well. Form into 1" balls, 4 @ serving.
Bake on rack for 15min. Blot well w/paper towels. Bring tomato sauce to boil & add meatballs. Simmer, covered 20min. Stir in basil. Taste & adjust seasoning. Cook spaghetti til al dente. Drain. Serve w/meatballs, sauce & cheese.
Source: Eating Well, Oct '95, pp13 Converted by MM_Buster v2.0l.
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