Tasty, light meatballs in a rich pasta sauce are an American favorite. The meatballs in this recipe are made with bread soaked in water and squeezed dry. This makes them very light and fluffy.
The meatballs taste even better the second day. If you have time, make extra and serve them for another quick dinner. Complete the meal with a washed ready-to-eat Italian style salad.
• Any type of onion can be used instead of frozen chopped onion.
• A quick way to chop sage is to snip the leaves with a scissors.
• A food processor can be used to combine the ingredients. Try not to over process them. The meat will become too compact.
• Use a flat spatula to turn the meatballs. A spoon might break the meatballs.
• Place large pot of water for pasta on to boil.
• Make the meatballs.
• Cook the spaghetti.
• Complete the dish.
SPAGHETTI AND MEATBALLS
Yield: 2 servings
2 slices whole wheat bread
1/2 pound lean ground sirloin
2 medium garlic cloves, crushed
8 fresh sage leaves, chopped (or 1 teaspoon dried sage)
1/2 cup frozen chopped onion
2 tablespoons raisins
1 large egg
Salt and freshly ground black pepper
1 tablespoon olive oil
3/4 cup reduced-sodium pasta sauce
3/4 cup water (for sauce)
1/4 pound spaghetti
Soak the bread in 1 cup water until soft. Combine ground sirloin, garlic, sage, onion, raisins and egg in a bowl or food processor. Remove bread from water and squeeze out excess water. Blend into meat mixture. Add salt and pepper to taste. Form into balls about 2 1/2-inches in diameter. It should make 4 meatballs.
Heat olive oil in a small nonstick skillet over medium-high heat. Brown the meatballs on all sides, about 5 minutes. Mix the pasta sauce and water together. Lower the heat to medium and add the sauce. Simmer gently 10 minutes, carefully turning the meatballs once.
While meatballs simmer, add the spaghetti to the boiling water and cook 9 minutes or according to package instructions. Drain and divide between 2 dinner plates. Serve meatballs and sauce over the spaghetti.
ARTICLE CONTINUES BELOW ADVERTISEMENT
Per serving: 630 calories (26% from fat), 18.3 g fat (4.8 g saturated, 7.1 g monounsaturated), 167 mg cholesterol, 39.1 g protein, 74.6 g carbohydrates, 6.7 g fiber, 212 mg sodium.
Source: Linda Gassenheimer