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Old-Fashioned Spaghetti & Meatballs

http://www.eatingwell.com/recipes/old_fashioned_spaghetti_meatballs.html

From EatingWell:  Fall 2004, September/October 1995, The Essential EatingWell Cookbook (2004)

To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.

6 servings | Active Time: 40 minutes | Total Time: 1 1/4 hours

Ingredients

Meatballs

Sauce & Spaghetti

Preparation

  1. To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
  2. Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
  3. Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
  4. To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
  5. Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.

Nutrition

Per serving : 496 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 28 mg Cholesterol; 86 g Carbohydrates; 27 g Protein; 18 g Fiber; 568 mg Sodium; 405 mg Potassium

4 1/2 Carbohydrate Serving

Exchanges: 5 starch, 3 vegetable, 1 1/2 medium-fat meat

Tips & Notes