| 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
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