8 servings (serving size: about 1 cup spaghetti, 3/4 cup sauce, 3 meatballs, and 1 tablespoon cheese)
1 cup frozen soy crumbles, thawed (such as Morningstar Farms)
1/2 cup Italian-seasoned dry breadcrumbs
1/2 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons 1% low-fat milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large egg white
1 garlic clove, minced
1/2 pound ground round
1 1/2 tablespoons olive oil
1 1/2 cups finely chopped onion
2 garlic cloves, minced
1/4 cup tomato paste
2 tablespoons chopped fresh or 1 teaspoon dried oregano
2 (28-ounce) cans diced tomatoes, undrained
2 bay leaves
2 tablespoons red miso
2 tablespoons water
1/4 teaspoon freshly ground black pepper
7 cups hot cooked spaghetti (about 1 pound uncooked pasta)
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Flat-leaf parsley sprigs (optional)
How to Make It
Preheat oven to 375°.
To prepare meatballs, combine first 10 ingredients; shape mixture into 24 (3/4-inch) meatballs. Arrange meatballs 2 inches apart on a jelly roll pan. Bake at 375° for 12 minutes, turning after 6 minutes. Set aside.
To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups onion; sauté 2 minutes. Add 2 garlic cloves; sauté 1 minute. Add tomato paste, oregano, diced tomatoes, and bay leaves; bring to a boil. Reduce heat, and simmer 15 minutes or until slightly thick.
Combine miso and water; stir with a whisk. Add miso mixture and 1/4 teaspoon pepper to sauce. Discard bay leaves. Serve sauce over spaghetti and meatballs. Sprinkle with cheese; garnish with parsley sprigs, if desired.