27 27
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
35 minutes
1 LARGE EGG
2 SLICES WHITE SANDWICH BREAD, TORN IN SMALL PIECES
¼ CUP GRATED PARMESAN
2 TBSP CHOPPED FRESH OR DRIED PARSLEY
1 TSP SALT
½ TSP PEPPER
2 TSP MINCED GARLIC
1 LB LEAN GROUND BEEF
12 OZ UNCOOKED SPAGHETTI PASTA
2 TBSP OLIVE OIL
¾ CUP CHOPPED ONION
1 TBSP MINCED GARLIC
1 CAN (28 OZ) CRUSHED TOMATOES IN PURÉE
¼ TSP EACH SALT AND PEPPER
Heat oven to 425°F. Line a rimmed baking sheet with foil (for easy cleanup). Bring a large pot of lightly salted water to a boil.
Meanwhile, make MEATBALLS: Beat egg with a fork in a medium bowl. Stir in rest of ingredients except beef. Add beef; mix until combined. Form into sixteen 1½-in. balls (see Tip 1). Place on lined baking sheet. Bake 12 minutes or until cooked through.
SAUCE While meatballs bake, heat oil in a large saucepan over medium heat. Add onion; sauté 5 minutes or until translucent. Add remaining ingredients; bring to a boil, reduce heat and simmer 8 minutes or until slightly thickened.
Meanwhile, add spaghetti to boiling water and cook as package directs. Drain; return to pot. Toss pasta with about ½ the sauce. Stir meatballs into remaining sauce. Spoon on pasta.
Italian bread, mixed baby green salad, grated Parmesan
CALORIES 784 TOTAL FAT 31G SATURATED FAT 10G CHOLESTEROL 133MG SODIUM 1,288MG
TOTAL CARBOHYDRATES 87G DIETARY FIBER 4G PROTEIN 38G
