Spaghetti and Meatballs

1/2 pound sliced mushrooms

2 1/2 cups fat-skimmed chicken broth

1 large egg

1/2 pound ground lean (7% fat) beef

1/2 pound ground veal or turkey

1/4 cup fine dried bread crumbs

1/2 cup finely chopped onion

1 can (about 15 oz.) diced tomatoes

1 can (about 8 oz.) tomato sauce

1 teaspoon Italian seasoning mix or dried oregano

1/2 pound dried spaghetti

1/4 cup slivered fresh basil leaves

1/4 cup shredded parmesan cheese

Step 1

In a 5- to 6-quart pan over high heat, frequently stir mushrooms and 1/4 cup broth until liquid evaporates and mushrooms are lightly browned, about 5 minutes.

Step 2

Meanwhile, in a bowl, beat egg to blend. Add beef, veal, bread crumbs, onion, and 1/4 cup broth. Mix well.

Step 3

To mushrooms, add remaining broth, 2 cups water, tomatoes (with juice), tomato sauce, and Italian seasoning. Drop rounded tablespoons of meat mixture into pan. Bring to a simmer, turn meatballs over gently, and cook until no longer pink in center of thickest part (cut to test), 5 to 7 minutes. With a slotted spoon, put meatballs in a bowl.

Step 4

Turn heat to high and add spaghetti to pan. Boil, stirring often, until pasta is tender to bite, about 10 minutes.

Step 5

Return meatballs and any juice to pan. Stir gently just until hot, about 2 minutes.

Step 6

Spoon spaghetti and meatballs into wide bowls or onto plates. Sprinkle with basil and cheese.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 595Calories from Fat 30

% Daily Value *
Total Fat 20g31%

Saturated Fat 7.9g40%
Cholesterol 146mg49%
Sodium 827mg35%
Total Carbohydrate 61g21%

Dietary Fiber 4.6g19%
Protein 41g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spaghetti and Meatballs