2 (28-ounce) cans whole peeled tomatoes, undrained and chopped
1 (1-ounce) slice white bread
2 (4-ounce) links sweet turkey Italian sausage, casings removed
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons egg substitute
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 large egg
1 pound ground sirloin
1/2 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 pound hot cooked spaghetti
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
Fresh parsley sprigs (optional)
How to Make It
To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.
To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.
Wine note: Spaghetti and Meatballs is terrific with red or white wine as long as the wine has good acidity to mirror that of the tomatoes and act as a counterpoint to the meatballs. Because our recipe has fresh herbs, I prefer white wine with the dish--in particular, an herbal dry white from southern Italy such as Feudi di San Gregorio Greco di Tufo 2004 ($22). -Karen MacNeil
Prepared as written except I didn't have egg substitute so used an extra egg. Meatballs have great flavor. Use a scan 1.5" scoop to get 30-32 meatballs. I thought the sauce was plain, but my husband insisted it was better - not acidic, just pure tomato taste. Too watery for my taste. I would like to try crushed tomatoes perhaps. Much fresher than bottled sauce.
The meatballs were very tasty; the sauce was rather bland. We baked the meatballs and didn't put them in the sauce, and that probably would have made a difference in the flavor of the sauce. Will probably do it again with a different sauce.
As an âeditorâs pickâ I had expectations that this would be good, or great. The sauce was bland and watery. Egg substitute and an egg? This does not make a lot of sense. The instructions say to make 32 meatballs; a size indication would have been nice, instead of making the reader guess. The amount of time versus the resulting taste was not worth the effort. This was a major disappointment.
Great dish, especially the sauce. The meat balanced nicely with it. It's a thin sauce, so if you want it thick like store-bought marinara, cook it longer, but we loved it as written. Only change was to add a bit of cayenne.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!