Guilt Free Spaghetti with Italian Meatballs

By pavaldez

Ingredients

• Meatballs:
• 3/4 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 can (28 oz.) Italian crushed tomatoes, undrained
• 1 can (6 oz.) tomato paste
• 1 cup water
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 slices white bread, torn
• 1/2 cup water
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 teaspoon dried basil
• 1 teaspoo dried parsley flakes
• 1/2 teaspoon salt
• 1 pound lean ground beef
• 2 teaspoons olive oil
• 1 package (16 oz.) spaghetti

Details

Servings 10

Preparation

Step 1

1. In a large saucepan coated with cooking spray, cook onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minuts.

2. Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, Parmesan cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.

3. In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.

4. Cook spaghetti according to package diections; drain. Serve spaghetti with meatballs and sauce.