From Paulette Vickery's Recipe Collection

WW: SPAGHETTI WITH MINNI MEATBALLS

main dish, meats

6 oz uncooked spaghetti
14 oz extra lean ground beef
1 each egg, beaten
1/4 cup fresh basil, chopped
2 teaspoon minced garlic
1 single chunky tomato sauce
1 each onion, chopped
2 teaspoon minced garlic
1 teaspoon minced chili pepper
1 3/4 cup crushed tomatoes
1 cup water
2 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped

Bring a large pot of water to a boil, and cook spaghetti until almost tender, and drain. Combine ground beef, eggs, basil, and garlic, in a medium bowl. Mix well, and roll into 20 wallnut sized balls. Heat a medium non-stick pan lightly sprayed with cooking spray, and cook meatballs until browned and cooked through, then set aside. Coat a pan with cooking spray and heat and saute the onion, garlic, and chili pepper, until onion is tender. Stir in tomatoes, water, and herbs. Cook over low heat for 10 minutes. Heat the cooked meat balls in the tomato sauce for about 5 minutes. Return the spaghetti to the pan and heat through. Serve with the meatballs and sauce. If using ground chicken or turkey instead of ground beef, increase the amount of basil and garlic, to compensate for poultry's milder flavor compared to beef. Per serving: 8 1/2 points, calories 410.9, protein 26.6 G, fat 17.2 G, saturated fat 6.5 G, carbohydrate 37.0 G, fiber 4.7 G, cholesterol 108.9 MG, iron, 4.8 MG, sodium 346.0 MG, calcium 88.2 MG.

Yield: 4 servings





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