| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
St. Louis |
Cooking lig, From hard c |
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground Sirloin |
| 1/4 |
c |
Minced Fresh Onion |
| 2 |
T |
Dry Bread Crumbs |
| 1/4 |
t |
Garlic Salt |
| 1/4 |
t |
Pepper |
| 1 |
|
Egg White, Lightly Beaten |
| 1 |
|
Jar Fat-Free |
|
|
Tomato-And-Basil Sauce |
|
|
25.5 Oz Divided |
|
|
Cooking Spray |
| 5 |
c |
Hot Cooked Spaghetti, 8 Oz |
|
|
Uncooked |
| 5 |
T |
Grated Parmesan Cheese |
| 5 |
T |
Chopped Fresh Basil |
INSTRUCTIONS
Combine the first six ingredients and 2 T of pasta sauce in a medium
bowl. Shape the meat mixture into 25 (1-inch) meatballs. Place a large
nonstick skillet coated with cooking spray over medium heat until hot.
Add the meatballs, and cook 6 minutes, browning on all sides. Stir in
remaining sauce. Cover, reduce heat, and simmer 10 minutes or until
the meatballs are done, stirring occasionally. Serve the meatballs
over spaghetti, and sprinkle with Parmesan cheese and fresh basil.
Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis, MO
- jpxtwo@swbell.net NOTES : We've based this recipe on Disney's
classic animated flick Lady and the Tramp, which is about a romantic
relationship between a lovable mongrel and a purebred cocker spaniel.
In one scene, Tramp and Lady gaze adoringly at each other as they
share a plate of spaghetti and meatballs. Recipe by: Cooking Light,
March 1998, pg. 90 Posted to MC-Recipe Digest by Jill & Joe Proehl
<jpxtwo@swbell.net> on Apr 29, 1998
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