Recipe

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• 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 tbsp 1% low-fat milk
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 large egg white
• 1 garlic clove, minced
• 1/2 lb ground round
• 1 1/2 tbsp olive oil
• 1 1/2 cups finely chopped onion
• 2 garlic cloves, minced
• 1/4 cup tomato paste
• 2 tbsp chopped fresh or 1 tsp dried oregano
• 2 (28-oz) cans diced tomatoes, undrained
• 2 bay leaves
• 2 tbsp red miso
• 2 tbsp water
• 1/4 tsp freshly ground black pepper
• remaining ingredients
• 7 cups hot cooked spaghetti (about 1 lb uncooked pasta)
• 1/2 cup (2 oz) grated parmigiano-reggiano cheese
• flat-leaf parsley sprigs (optional)

• 1 Preheat oven to 375°.
• 2 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.
• 3 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.
• 4 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.