| 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 |
tb |
Dry Bread Crumbs |
| 1/4 |
ts |
Garlic Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lg |
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 |
tb |
Grated Parmesan Cheese |
| 5 |
tb |
Chopped Fresh Basil |
INSTRUCTIONS
1. 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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