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

Makes 6 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Moderate

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

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 INFORMATION: Per serving: 496 calories; 8 g fat (3 g sat, 3 g mono); 28 mg cholesterol; 86 g carbohydrate; 27 g protein; 18 g fiber; 568 mg sodium; 405 mg potassium.

Nutrition bonus: Fiber (72% daily value), Vitamin C (35% dv), Iron (30% dv), Calcium (25% dv), Vitamin A (25% dv).

4 1/2 Carbohydrate Servings

TIP: Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

I thought these meatballs were really good. My husband thought they were the best that he ever had. I made them with EatingWell's basic tomato sauce and served over whole- wheat pasta.

Anonymous

Most tender meatballs I have ever had. The bulgur is a secret ingredient that helps make them moist. Allow time for these as they are baked.

Anonymous

I made the meatballs with ground turkey and sweet Italian turkey sausage. I didn't have any bulgur so I used whole grain bread crumbs instead. They tasted very good and I believe more heart smart than using the beef suggested in your recipe. It always surprises me when your recipes call for so many prepared canned food items (ie:prepared marinara sauce)since they contain so much sodium. I use salt substitute instead of table salt when preparing a recipe. I gave this a Two Star rating because of the ingredients you use. I wouldn't call this an "Old-fashioned Spaghetti & Meatball Recipe either.

Anonymous, Piqua, OH

The idea of baking the meatballs is heathy, but not buying the spaghetti sauce from the store. What about the sodium content. Not to mention, who in the world keep bulgar on hand in their kitchen. Where do you come up with these recipes that are suppose to be soooooo "healthy"?

Anonymous, Piqua, Oh

I thought this recipe was fantastic. I feared the large amount of breadcrumbs would be a problem, but I was wrong. So good that my husband high-fived me! I used a link of hot turkey Italian sausage instead of pork, and used a homemade marinara (but not the accompanying one). I also doubled the recipe so I have another batch of meatballs in the freezer ready to go for another time.

Anonymous, Lexington, Ky

Better check the nutritional information ladies. This recipe sounds pretty healthy to me and maybe, if you'd try the bulgar in the recipe, you might just try it in other recipes too. 18 grms. of fiber in one serving is not to shabby.

Barb, Lima, OH

Eating Well does a very good job of balancing gourmet taste with realistic family life (hence the pre-made marinara). I haven't tried these meatballs yet but we have bulgar available in our kitchen from some other great recipes we tried. Looking forward to the flavor!

Anonymous, Essex Junction, VT

These are the only meatballs my picky two year old will eat! A side note to the reviewer who wondered who keeps bulgur on hand.... I do!

Anonymous