Ingredients (serves four people)
|
0.25 |
cup | Whole Wheat Pasta – Spaghetti | ( |
140 |
grams | ) |
|
1 |
Tablespoon | Olive Oil | ( |
15 |
ml | ) |
|
6 |
ounces | Ground Beef (80% meat/20%Fat) | ( |
170 |
grams | ) |
|
1 |
Tablespoon | Olive Oil | ( |
15 |
ml | ) |
|
0.25 |
cup | Onion, chopped | ( |
40 |
grams | ) |
|
1 |
clove | Garlic, raw | ( |
1 |
clove | ) |
|
1 |
Tablespoon | Parsley, fresh | ( |
15 |
ml | ) |
|
1 |
teaspoon | Oregano Ground | ( |
5 |
ml | ) |
|
1 |
teaspoon | Pepper, black and ground | ( |
5 |
ml | ) |
|
1 |
whole | Egg – Scrambled | ( |
1 |
whole | ) |
|
1 |
teaspoon | Thyme – ground | ( |
5 |
ml | ) |
|
0.5 |
cup | 1 cup Bread Crumbs (120 grams) | ( |
60 |
grams | ) |
|
2 |
Tablespoon | Butter, light, stick, without salt | ( |
30 |
grams | ) |
| ( | ) | |||||
|
1 |
cup | Tomato, stewed | ( |
125 |
grams | ) |
|
0.50 |
whole | Tomato, Medium Sliced | ( |
0.50 |
whole | ) |
|
6 |
piece | Cherry Tomato | ( |
6 |
piece | ) |
|
1 |
Tablespoon | Olive Oil | ( |
15 |
ml | ) |
|
0.25 |
cup | Onion, chopped | ( |
40 |
grams | ) |
|
1 |
clove | Garlic, raw | ( |
1 |
clove | ) |
|
1 |
Tablespoon | Parsley, fresh | ( |
15 |
ml | ) |
|
1 |
teaspoon | Oregano Ground | ( |
5 |
ml | ) |
|
1 |
teaspoon | Pepper, black and ground | ( |
5 |
ml | ) |
|
1 |
cup | Cooking Wine – Red Wine | ( |
240 |
ml | ) |
Directions
1. Cook the pasta according to the instructions on the package, making sure to add 1 Tablespoon of Olive Oil to the water prior to cooking the pasta. Melt the butter.
2. For the meatballs, in a medium sized mixing bowl combine the ground beef, chopped onion, chopped garlic, parsley, oregano, black pepper, egg, thyme, bread crumbs and melted butter. Mix well then form the meatballs into equally sized balls. Heat the olive oil in a medium sized saute pan to medium high heat. Sear the outside of the meatballs in the pan then place the still raw meatballs in an oven safe baking pan. Cook the meatballs in an oven set to 350 degrees until they are completely cooked.
3. To prepare the sauce, chop the remaining onion, garlic and herbs. Heat the remaining olive oil in a medium sized cooking pot to medium high heat. Add the onion, garlic, parsley and oregano and cook for two minutes. Add the black pepper then cook for an additional one minute. Add the red wine then allow the wine to reduce by one half. Add the canned and raw tomatoes and allow the mixture to reach a slight simmer. Reduce the heat to low then simmer for twenty minutes.
4. Once the meatballs, sauce and pasta is cooked, combine in a large bowl and serve family style.
Nutrition
Anne March 16, 2012 at 10:42 pm
By substituting the Egg for Eggbeaters and the Ground Beef to 8% Fat you can save:
Calories 53 Total Fat 4.65 Saturated Fat 1.3
Remember cutting the fat in the Ground Beef can alter the taste a bit.