Spaghetti And Meatballs
|Cooking oil spray||2 Tablespoon|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned low sodium tomatoes||29 Ounce, cut up (Two 14 1/2 Ounce Cans)|
|Low sodium tomato sauce||8 Ounce (1 Can)|
|Dried oregano||1 Teaspoon, crushed|
|Dried basil||1 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Slightly beaten egg white||1|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Finely chopped onion||2 Tablespoon|
|90% lean ground beef||8 Ounce|
|Cold water||1 Tablespoon|
Spray a cold 3-quart saucepan with non-stick coating.
Preheat saucepan over medium heat.
Add the mushrooms, the 1/2 cup onion, the green pepper, and garlic.
Cook and stir for 2 to 3 minutes or till the onion is tender.
Stir in the undrained tomatoes, the tomato sauce, sugar, oregano, basil, salt, thyme, pepper, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer the mixture for 30 minutes.
Meanwhile, in a medium mixing bowl stir together the egg white, bread crumbs, and the 2 tablespoons onion.
Add the meat; mix well.
Shape into 24 meatballs.
Place meatballs in an 1 1x7x1 1/2-inch baking pan.
Bake meatballs in a 375° oven, about 15 minutes or till no pink remains.
Drain meatballs on paper towels.
Add meatballs to sauce.
Return sauce to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Meanwhile, cook the spaghetti according to the package directions, except omit the cooking oil and salt.
In a small mixing bowl stir together the cornstarch and cold water; stir into sauce.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Discard bay leaf.