Recipe by Oxmoor House January 1996


Recipe Summary test

6 servings.


Ingredient Checklist


Instructions Checklist
  • Combine first 9 ingredients, stirring well. Shape mixture into 18 (1 1/2-inch) balls. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add meatballs; cook 10 minutes or until browned on all sides, turning occasionally. Remove meatballs from skillet. Drain and pat dry with paper towels.

  • Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion; saute 5 minutes or until onion is tender. Add tomato and next 3 ingredients; cover and cook 30 minutes, stirring often. Add meatballs, and cook 30 additional minutes.

  • Cook pasta according to package directions, omitting salt and fat; drain. Place in a large serving bowl. To serve, spoon meatball mixture over pasta.


Oxmoor House Cooking Light Collection

Nutrition Facts

445 calories; calories from fat 15%; fat 7.3g; saturated fat 2.4g; mono fat 2.9g; poly fat 0.7g; protein 29g; carbohydrates 66.3g; cholesterol 49mg; sodium 461mg.