Traditional Spaghetti & Meatballs
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Traditional Spaghetti & Meatballs
  Spaghetti    Meatballs    Pasta  
Last updated 6/12/2012 1:27:10 AM. Recipe ID 61945. Report a problem with this recipe.
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      Title: Traditional spaghetti & meatballs
 Categories: Pasta, Meats, Main dish
      Yield: 6 Servings
 
      1 lb Spaghetti or Linguine; OR
           - Thin Spaghetti, uncooked
           H       Meatballs:
      4 sl White bread
    1/2 c  Skim milk
      2 lg Egg whites
      8 oz Ground turkey
      8 oz Extra lean ground beef
    1/4 c  Grated Romano cheese
      1 tb Minced fresh basil; OR...
      1 ts -Dried basil
      1 ts Minced fresh oregano; OR...
    1/2 ts -Dried oregano
    1/2 ts Salt
    1/4 ts Pepper

MMMMM---------------------------SAUCE--------------------------------
      1    Recipe Basic Tomato Sauce
           -(see separate recipe)
      1 ts Vegetable oil; divided
 
  Put the bread into a medium mixing bowl and pour the milk over it.
  Let sit 5 minutes. Add the egg whites, ground turkey, ground beef,
  Romano cheese, basil, oregano, salt and pepper. Knead the mixture
  with your hands until it is smooth. To prevent sticking, dip your
  hands into cool water before forming each meatball. Form mixture into
  30 1 1/2-inch balls.
  
  Pour the tomato sauce into a large, heavy-bottom saucepan and bring
  to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large
  non-stick skillet. Add half the meatballs to the skillet and brown
  them on all sides. Spoon the meatballs into the tomato sauce. Add the
  remaining 1/2 teaspoon vegetable oil to the skillet and brown the
  rest fo the meatballs, then add them to the sauce. Simmer, stirring,
  for 20 minutes.
  
  While sauce is simmering, prepare pasta according to package
  directions; drain. Transfer to a large serving bowl. Remove bay
  leaves from sauce; pour sauce over pasta and serve.
  
  Each serving provides: 762 Calories; 43.5 g Protein; 110 g
  Carbohydrates; 16.4 g Fat; 81.2 mg Cholesterol; 480 mg Sodium.
  Calories from Fat: 19%
  
  




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Recipe ID 61945 (Apr 03, 2005)

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