Ingredients Jump to Instructions ↓

  1. 1/3 cup bulgur

  2. 1/2 cup hot water

  3. 4 ounces lean ground beef

  4. 4 ounces hot Italian sausage

  5. 1 medium onion, very finely chopped

  6. 2 large egg whites, lightly beaten

  7. 3 cloves garlic, very finely chopped

  8. 1 teaspoon dried oregano

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon freshly ground pepper

  11. 1 cup fresh breadcrumbs, preferably whole-wheat (see Tip)

Instructions Jump to Ingredients ↑

  1. To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes. Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil. Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel. To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley). Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.


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