Spaghetti and Meatballs

By á-2304

Ingredients

• Three 28 ounce cans peeled Italian tomatoes, drained
• 3 Tbsp. EVOO
• 6 cloves garlic, smashed
• Salt
• Pepper
• 1 small onion, finely chopped
• 2 eggs plus 2 egg whites
• 1 pound ground beef
• 2 slices whole wheat bread, ground into breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1/2 pound whole wheat spaghetti

Preparation

Step 1

Break up tomatoes in a large bowl. In a large pot, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook until golden, about 2 minutes. Add the tomatoes, partially cover and bring to a simmer. Lower the heat to medium-low and continue simmering until the tomatoes are tender, 1 hour, covering the pot for the last 15 minutes of cooking. Season with salt and pepper and remove from the heat.

Meanwhile, in a medium skillet, heat the remaining one tablespoon EVOO over medium. Add onion, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, for 10 minutes; let cool.

In a large bowl, whisk together the eggs and egg whites. Stir in the beef, breadcrumbs, 1/2 cup cheese and cooked onion.

Using a 2-inch ice cream scoop, form 16 meatballs, packing well and leveling off against the edge of the bowl; carefully release them into the pot of tomato sauce in a single layer. Cover the pot and simmer over medium shaking the pot occasionally, until meatballs are firm, 20 minutes.

Meanwhile, in a large pot of boiling, salted water, cook until al dente. Drain and return to the pot. Toss 2 cups of the sauce with the spaghetti. Then serve with remaining sauce and meatballs.