| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Italian | Pasta, Low cal | 6 | servings |
INGREDIENTS
| 1/3 | c | Bulgur |
| 1/2 | c | Water; hot |
| 1/4 | lb | Sausage; hot Italian |
| 2 | lg | Egg whites; beat litely |
| 1 | ts | Oregano; dried |
| 1/2 | ts | Pepper |
| 4 | c | Pasta tomato sauce; (recipe) |
| 1 | lb | Spaghetti |
| 1/4 | lb | Ground beef; extra lean |
| 1 | Onion; chop very fine | |
| 3 | Garlic clove; chop very fine | |
| 1/2 | ts | Salt |
| 1 | c | Breadcrumbs; fresh,whl wheat |
| 1/2 | c | Basil; slivers |
| 1/2 | c | Romano; grate |
INSTRUCTIONS
Combine bulghar & hot water. Let stand for 30min, til softened. Preheat oven to 350F. Lightly oil rack & put over baking sheet covered w/foil. Combine ground meat, sausage, onion, egg white, garlic, oregano, S&P, breadcrumbs & soaked bulgur. Mix well. Form into 1" balls, 4 @ serving. Bake on rack for 15min. Blot well w/paper towels. Bring tomato sauce to boil & add meatballs. Simmer, covered 20min. Stir in basil. Taste & adjust seasoning. Cook spaghetti til al dente. Drain. Serve w/meatballs, sauce & cheese. Source: Eating Well, Oct '95, pp13 Converted by MM_Buster v2.0l.
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