Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Spaghetti with Italian Meatballs




Source of Recipe


lhj.com

• 1/2 cup soft bread crumbs
• 1 slightly beaten egg white
• 2 tablespoons finely chopped onion
• 1-1/2 teaspoons dried Italian seasoning, crushed
• 1/4 teaspoon fennel seed, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 8 ounces very lean ground beef
• 8 ounces dried spaghetti
• Nonstick cooking spray
• 2 cups sliced fresh mushrooms
• 2/3 cup chopped onion
• 4 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 1/2 cup water
• 1/2 of a 6-ounce can (1/3 cup) low-sodium tomato paste
• 1/2 teaspoon sugar
• 1/4 teaspoon ground black pepper
• Finely shredded Parmesan cheese (optional)


Directions
1. For meatballs, in a medium mixing bowl stir together the bread crumbs, egg white, the 2 tablespoons onion, 1/4 teaspoon of the Italian seasoning, fennel seed, salt, and ground red pepper. Add ground beef; mix well. Shape into 16 meatballs. Bake, uncovered, in a 375 degree F oven about 20 minutes or until juices run clear. Drain.
2. Meanwhile, cook pasta according to package directions. Drain well. For sauce, spray an unheated large saucepan with nonstick coating. Preheat saucepan over medium heat. Add the mushrooms, the 2/3 cup onion, and the garlic and cook for 3 to 4 minutes or until tender. Stir in crushed tomatoes, water, tomato paste, sugar, black pepper, and remaining 1 1/4 teaspoons Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Gently stir cooked meatballs into sauce; heat through. To serve, spoon meatball mixture over hot pasta. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
Test-Kitchen Tip: Here a tip to ensure that you¿ll have the correct number of meatballs, and that they¿ll be more or less of equal size: Shape the meatball mixture into a square or rectangle on a piece of waxed paper. Then with a large knife, cut the mixture into the number of meatballs called for in the recipe.

Nutritional facts per serving
calories: 431, total fat: 8g, saturated fat: 3g, cholesterol: 41mg, sodium: 474mg, carbohydrate: 66g, fiber: 6g, protein: 24g