All the satisfying flavor you expect from Classic Italian Spaghetti and Meatballs without all the fat that usually goes with this dish.
1 slice white bread - crust removed
1/3 cup low-fat milk
1 pound lean ground sirloin beef
1 tablespoon finely chopped onion
1 tablespoon chopped fresh parsley
3 tablespoons freshly grated Parmesan cheese
Pinch freshly grated nutmeg
1/2 teaspoon salt
Freshly ground black pepper
1 cup dry, unseasoned bread crumbs
2 tablespoons vegetable oil, or as needed
1 cup canned Italian tomatoes, cut up, with their juice
2 cups tomato sauce
1 pound spaghetti
Place the bread in a heatproof bowl. Heat the milk in the microwave and pour it over the bread. Mash the bread with a fork and let cool.
In a large mixing bowl, combine the ground beef, onion, parsley, egg, Parmesan cheese, nutmeg, salt, pepper and bread mixture. Mix everything gently (so that it does not compact) and thoroughly.
Gently shape the mixture into small round balls about 1 inch in diameter. Roll the meatballs in the bread crumbs.
Heat the oil over medium-high heat in a skillet large enough to accomodate all of the meatballs in a single layer. Carefully add the meatballs to the skillet and brown them on all sides.
Drain any excess fat from the pan. Turn the heat to medium and add the Italian tomatoes and a pinch of salt. Turn the meatballs to be sure that they are not sticking to the bottom of the skillet. Cover the skillet and cook until the tomatoes have thickened, about 25 minutes.
Add the tomato sauce to the skillet and heat with the meatballs.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until it is al dente, about 10 minutes. Drain and toss the spaghetti with the sauce and meatballs. Place the spaghetti in a large warm serving platter and arrange the meatballs on top. Serve immediately.
Recipe makes 4 servings.
Serving size: 3 meatballs with spaghetti and sauce
Calories: 459; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 56mg; Sodium: 414mg; Carbohydrates: 55g; Fiber: 3g; Protein: 29g
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