Spaghetti and meatballs even better 2nd day

Spaghetti is served with light meatballs. Linda Gassenheimer/Tribune News Service

Tasty, light meatballs in a rich pasta sauce are an American favorite. The meatballs in this recipe are made with bread soaked in water and squeezed dry. This makes them very light and fluffy.

The meatballs taste even better the second day. If you have time, make extra and serve them for another quick dinner. Complete the meal with a washed ready-to-eat Italian style salad.

SPAGHETTI AND MEATBALLS

2 slices whole wheat bread

½ pound lean ground sirloin

2 medium garlic cloves, crushed

8 fresh sage leaves, chopped (or 1 teaspoon dried sage)

½ cup frozen chopped onion

2 tablespoons raisins

1 large egg

Salt and freshly ground black pepper

1 tablespoon olive oil

¾ cup reduced-sodium pasta sauce

¾ cup water (for sauce)

¼ pound spaghetti

Soak the bread in 1 cup water until soft. Combine ground sirloin, garlic, sage, onion, raisins and egg in a bowl or food processor. Remove bread from water and squeeze out excess water. Blend into meat mixture. Add salt and pepper to taste. Form into balls about 2½-inches in diameter. It should make 4 meatballs.

Heat olive oil in a small nonstick skillet over medium-high heat. Brown the meatballs on all sides, about 5 minutes. Mix the pasta sauce and water together. Lower the heat to medium and add the sauce. Simmer gently 10 minutes, carefully turning the meatballs once.

While meatballs simmer, add the spaghetti to the boiling water and cook 9 minutes or according to package instructions. Drain and divide between 2 dinner plates. Serve meatballs and sauce over the spaghetti.

Yield 2 servings.

Per serving: 630 calories (26% from fat), 18.3 g fat (4.8 g saturated, 7.1 g monounsaturated), 167 mg cholesterol, 39.1 g protein, 74.6 g carbohydrates, 6.7 g fiber, 212 mg sodium.

Tribune Wire

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