Spaghetti And Meatballs
|Extra lean ground beef||8 Ounce|
|Extra lean ground pork||8 Ounce|
|Egg/1/4 cup fat free egg substitute||1 , lightly beaten|
|Dry whole grain bread crumbs||1⁄4 Cup (4 tbs)|
|Grated onions||2 Tablespoon|
|Carrot||1 Large, cut into 1 inch pieces|
|Italian tomatoes/2 tomatoes, quartered and seeded||4 , halved|
|Onion||1 Small, quartered|
|Garlic||1 Clove (5 gm)|
|Tomato sauce||2 Cup (32 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Dried basil||1 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
In a large bowl, combine the beef, pork, egg, breadcrumbs, and grated onions.
Form into 12 large meatballs.
In a blender or food processor, process the carrots, tomatoes, onions, and garlic with on/off turns until finely chopped.
Transfer to a deep 2-quart casserole.
Microwave on high for 3 minutes.
Stir, then microwave on high for 2 minutes.
Add the tomato sauce, parsley, basil, marjoram, oregano, and pepper.
Cover with a lid and microwave on high for 6 minutes.
Set aside and keep warm.
Place the meatballs in a 9" or 10" glass pie plate, cover with wax paper, and microwave on high for 4 minutes.
Turn over the meatballs and rearrange to bring the pieces from the center of the dish to the outside.
Cover and microwave on high for 4 minutes.
Add to the sauce.
While the meatballs are cooking, cook the spaghetti in a large pot of boiling water until just tender, about 10 minutes.
Drain and transfer to a platter.
Top with the sauce and meatballs.