Spaghetti with Tuscan Meatballs
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    Default Spaghetti with Tuscan Meatballs







    Spaghetti With Tuscan Meatballs












    Serves 4
    Preparation: 20 minutes
    Cooking: 20 minutes


    Meatballs:

    • 1 pound lean ground beef or turkey

    • 1 cup toasted bread crumbs

    • 1/4 cup skim milk or water

    • 2 tablespoons chopped fresh basil

    • 1 large egg white

    • 2 cloves garlic, minced

    • 1/4 teaspoon salt

    • 1/4 teaspoon crushed red pepper flakes (optional)

    • 8 ounces spaghettini or vermicelli pasta, uncooked Sauce:

    • 2 teaspoons olive oil

    • 3 cloves garlic, minced

    • 2 14 1/2-ounce cans no-salt-added diced tomatoes

    • 1/4 cup tomato paste or sun-dried tomato paste

    • 1 teaspoon sugar

    • 1/4 teaspoon crushed red pepper flakes (optional)

    • 1/4 cup chopped fresh basil

    • 1/4 cup grated parmesan or romano cheese

     






    Preheat oven to 375. For meatballs, in a medium bowl, combine all ingredients (through pepper flakes); mix well. Shape to form 16 meatballs (about 1 inches in diameter). Place meatballs on rack of broiler pan and bake 20 minutes or until browned and no longer pink in center. Meanwhile, cook pasta according to package directions. For sauce, heat oil in a large, deep skillet over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes, tomato paste, sugar, and, if desired, red pepper flakes. Bring to a simmer. Simmer uncovered 10 minutes, stirring frequently. Transfer cooked meatballs to sauce; heat through. Drain pasta; transfer to four serving plates. Spoon meatballs and sauce over pasta; top with basil and cheese.





    Per serving: Calories 554 (26% from fat), Fat 16 g (6 g saturated), Protein 38 g, Carbohydrate 64 g, Fiber 5 g, Cholesterol 47 mg, Iron 7 mg, Sodium 577 mg, Calcium 217 mg


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