Old-Fashioned Spaghetti & Meatballs

Ingredients

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
  
  

  Eggs Large White

  $2.79

  Thru 12/24
• 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)

Preparation

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.