Name: Spaghetti & Meatballs
Ingredients: 4 slices firm white bread (coarsely grated); ⅓ cup water; 2 pounds lean ground beef and turkey (1 pound of each); 2 large egg whites; ¼ cup freshly grated romano or parmesan cheese; 1 garlic clove (crushed); 1 teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons olive oil; 3 carrots (finely chopped); 2 onions (cut into ¼-inch dice); 3 garlic cloves (crushed); 3 cans 28 ounces each italian-style plum tomatoes in puree; ¾ teaspoon salt; ¼ teaspoon ground black pepper; 1½ pounds spaghetti

Prepare meatballs:

Preheat oven to 450°F.
In large bowl, with hands, mix grated bread with water until evenly moistened.
Add beef and turkey, egg whites, cheese, garlic, salt, and pepper; mix just until combined.
With wet hands, shape mixture into twenty-four 2-inch meatballs.
Place in 15½” by 10½” jelly-roll pan and bake 18 to 20 minutes, until cooked through and lightly browned.

Meanwhile, prepare sauce:

In 6-quart Dutch oven or saucepot over medium, heat oil.
Add carrots and onions; cook until tender and golden, about 15 minutes.
Add garlic and cook 1 minute, stirring.
Place tomatoes with puree in large bowl.
With kitchen shears, cut up tomatoes until well crushed.
Add tomatoes with puree, salt, and pepper to Dutch oven; heat to boiling over high, stirring occasionally.
Reduce heat to medium; cover and cook 10 minutes.
Uncover, add meatballs, and cook 15 minutes longer, stirring occasionally.
Meanwhile, cook spaghetti as label directs, then drain and return to pot.
Toss spaghetti with sauce and meatballs.
Serve each diner 1 cup cooked spaghetti, ¼ cup sauce, and two meatballs.

Spaghetti & Meatballs