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| 1 x ca. 450 g | Rigatoni, Ziti or other medium pasta shape uncooked |
| 8 x ca. 30 g | lean ground beef |
| 8 x ca. 30 g | Turkey sausage casings removed |
| 1/2 Tasse | Minced onion (1 small) |
| 1/2 Tasse | Diced red bell pepper (1/2 medium) |
| 2 gross | egg whites |
| 1 1/2 Tasse | Fresh bread crumbs (about 3 slices) |
| 2 Esslöffel | parsley fresh, minced |
| 1 Teelöffel | Fennel Seeds |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 | Recipe Basic Tomato Sauce (See separate recipe) |
| 1 Teelöffel | vegetable oil divided |
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Place all meatball ingredients in a medium bowl. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls.
Pour the tomato sauce into a large, heavy-bottom saucepan and bring it to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.
While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.
Each serving provides: 623 Calories; 13.7 g Protein; 95.7 g Carbohydrates; 13.3 g Fat; 39.4 mg Cholesterol; 1026 mg Sodium. Calories from Fat: 19%
(Reprinted with permission)
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