Updated Spaghetti & Meatballs
Source of Recipe
Bernice
List of Ingredients
Updated Spaghetti & Meatballs
1 lb (455 g) extra lean ground beef
1 egg white
1 onion, chopped & divided
1 cup chopped fresh basil, divided
6 Premium Plus Whole Wheat Crackers, crushed (about 1/4 cup)
1/2 cup Kraft 100% Parmesan Light Grated Cheese, divided
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 - 28 fl oz (96 ml) can no-salt-added diced tomatoes, undrained
12 ozs (330 g) whole wheat spaghetti, uncookedRecipe
Add enough water to fill a large skillet about 3/4 full.
Bring the water to a boil on medium-high heat.
Meanwhile, mix together the meat, egg white, 1/2 cup onion, 1/2 cup basil, the cracker crumbs & 2 tablespoons of the parmesan cheese, until well blended.
Shape this mixture into 42 - 3/4 inch balls.
Place half of the meatballs in the boiling water & cook for 7 minutes, until the meatballs are done.
Remove the meatballs with a slotted spoon & drain them on paper towels.
Repeat the cooking process with the remaining meatballs.
Then, discard the cooking water.
Heat the dressing in the same skillet on medium heat.
Add the remaining onion.
Cook for 3 minutes or until the onion is tender-crisp, stirring occasionally.
To the skillet, add the meatballs, tomatoes & the remaining basil, stir to evenly coat the meatballs.
Bring to a boil, then simmer on medium-low for 20 minutes
or until heated through, stirring occasionally.
Meanwhile, cook the spaghetti as directed on the package, omitting the salt.
Drain the spaghetti.
Place it in a large bowl.
Add the meatballs & sauce.
Toss to coat the spaghetti.
Sprinkle with the remaining cheese.
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