Traditional Spaghetti and Meatballs

What You Will Need

Meatballs

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)

Sauce & Spaghetti

4 cups prepared marinara sauce

1/2 cup slivered fresh basil leaves, or chopped fresh parsley

1 pound whole-wheat spaghetti

1/2 cup freshly grated Parmesan, or Romano cheese (1 ounce)

 

What To Do:

Meatballs

1. Combine bulgur and water in a small bowl.
2. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
3. Preheat oven to 350°F.
4. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
5. Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well.
6. Form the mixture into 1-inch meatballs. Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.

Sauce and Spaghetti

1.  Put a large pot of lightly salted water on to boil.
2. In a separate pot, add meatballs to the sauce and simmer, covered, for 20 minutes.
3. Stir in basil (or parsley).
4. Meanwhile, cook spaghetti until just tender, 8 to 10 minutes.
5. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.
6. ENJOY!