Red Sauce and Meatballs

Ingredients

• 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

Preparation

1. 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.
2. Place a rack coated with vegetable cooking spray in an aluminum foil-lined broiler pan. Arrange meatballs on rack.
3. Bake at 400° for 10 minutes or until meatballs are browned.
4. 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.
5. Cook pasta according to package directions, omitting salt and oil. Serve tomato sauce with meatballs over hot linguine.
6. *Bottled minced garlic may be substituted; 1/2 teaspoon equals 1 clove.
7. Note: To reduce sodium, choose low-sodium canned tomato products and omit added salt.
8. Note: Red sauce and meatballs may be prepared ahead of time and refrigerated for a day or frozen for up to a month.