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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried. From 's OLD-FASHIONED SPAGHETTI & MEATBALLS bulgur water ground beef hot Italian sausage onion, egg whites, garlic, dried oregano salt pepper fresh breadcrumbs cvt Ingredients:
1/3 cup bulgur |
1/2 cup water, heated |
4 ounces lean ground beef |
4 ounces hot italian sausage |
1 medium onion, very finely chopped |
2 large egg whites, lightly beaten |
3 cloves garlic, very finely chopped |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 cup fresh breadcrumbs, preferably whole-wheat (see tip) |
Directions:
1. Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
2. Preheat oven to 350 F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
3. 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
4. TIP: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
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