Lighter Spaghetti and Meatballs

By lisatitus222

Prep time 30 mins
Cook time 40 mins.
Yield 4 servings

Ingredients

• 1 slice whole wheat sandwich bread, ground into coarse crumbs
• 8 oz ground sirloin
• 1 medium onion, chopped
• 1 portobello mushroom, stem removed and chopped
• 4 garlic cloves, chopped
• 1/4 c fresh parsley leaves
• 1 egg white
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg
• 2 Tbsp olive oil
• 1 28-oz can whole peeled tomatoes in juice, crushed by hand
• 1/2 c low sodium beef broth
• 1 small bunch fresh basil
• 3 sprigs fresh thyme
• 8 oz whole wheat spaghetti
• Parmesan for serving

Preparation

Step 1

Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tbsp garlic, parsley and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs and place on a plate.
In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10-12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.