Spaghetti & Meatballs
Our leaner take allows you to indulge..
Ingrediënten
12 main-dish servings
meatballs
- 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
tomato sauce
- 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
Instructies
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.
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