- 1 1/2 pounds extra-lean ground beef
- 1 cup Italian-seasoned breadcrumbs
- 1 large egg
- 1/2 small onion, grated
- 1/2 cup water
- 1/4 cup grated Parmesan cheese
- 6 garlic cloves, minced and divided*
- 2 tablespoons dried basil, divided
- 2 tablespoons dried parsley, divided
- 1 tablespoon dried oregano, divided
- 3/4 teaspoon salt, divided
- 1 teaspoon pepper, divided
- Vegetable cooking spray
- 1 medium onion, chopped
- 1 cup red wine
- 3 (28-ounce) cans crushed tomatoes
- 1 tablespoon sugar
- 1 (16-ounce) package linguine
- calories 433
- caloriesfromfat 19 %
- fat 8.9 g
- satfat 3.2 g
- monofat 3.2 g
- polyfat 1 g
- protein 27.2 g
- carbohydrate 61 g
- fiber 6.8 g
- cholesterol 48 mg
- iron 5.6 mg
- sodium 1147 mg
- calcium 180 mg
How to Make It
Combine extra-lean ground beef, next 5 ingredients, half of minced garlic, 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape mixture into 32 (1-inch) balls.
Place a rack coated with vegetable cooking spray in an aluminum foil-lined broiler pan. Arrange meatballs on rack.
Bake at 400° for 10 minutes or until meatballs are browned.
Sauté chopped onion and remaining half of garlic in a Dutch oven coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add red wine, tomatoes, sugar, and remaining 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat, and add meatballs. Simmer, stirring occasionally, 30 minutes.
Cook pasta according to package directions, omitting salt and oil. Serve tomato sauce with meatballs over hot linguine.
*Bottled minced garlic may be substituted; 1/2 teaspoon equals 1 clove.
Note: To reduce sodium, choose low-sodium canned tomato products and omit added salt.
Note: Red sauce and meatballs may be prepared ahead of time and refrigerated for a day or frozen for up to a month.