You are here

Spaghetti And Meatballs

Microwaverina's picture
Ingredients
  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
  Spaghetti 1 Pound
Directions

In a large bowl, combine the beef, pork, egg, breadcrumbs, and grated onions.
Form into 12 large meatballs.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Method: 
Boiled
Ingredient: 
Beef

Rate It

Your rating: None
4.258825
Average: 4.3 (17 votes)