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Spaghetti and Meatball

spaghetti and meat ball

8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)

Ingredients:
* Sauce:
* Cooking spray
* 1  cup  finely chopped onion
* 3  garlic cloves, minced
* 2  tablespoons  tomato paste
* 1/4  teaspoon  salt
* 1  (14-ounce) can less-sodium beef broth
* 2  (28-ounce) cans whole peeled tomatoes, undrained and chopped

Meatballs:
* 1  (1-ounce) slice white bread
* 2  (4-ounce) links sweet turkey Italian sausage, casings removed
* 1/2  cup  finely chopped onion
* 1/3  cup  chopped fresh basil
* 1/4  cup  chopped fresh parsley
* 2  tablespoons  egg substitute
* 1/2  teaspoon  freshly ground black pepper
* 1/4  teaspoon  salt
* 2  garlic cloves, minced
* 1  large egg
* 1  pound  ground sirloin
Remaining ingredients:
* 1/2  cup  chopped fresh parsley
* 1/3  cup  chopped fresh basil
* 1  pound  hot cooked spaghetti
* 1/2  cup  (2 ounces) grated fresh Parmigiano-Reggiano
* Fresh parsley sprigs (optional)

Methods:
01.To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.
02。To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.
Wine note: Spaghetti and Meatballs is terrific with red or white wine as long as the wine has good acidity to mirror that of the tomatoes and act as a counterpoint to the meatballs. Because our recipe has fresh herbs, I prefer white wine with the dish--in particular, an herbal dry white from southern Italy such as Feudi di San Gregorio Greco di Tufo 2004 ($22). -Karen MacNeil
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