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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/3 Tasse | Bulgur |
| 1/2 Tasse | water hot |
| 1/4 x ca. 450 g | Sausage; hot Italian |
| 2 gross | Egg whites; beat litely |
| 1 Teelöffel | oregano dried |
| 1/2 Teelöffel | pepper |
| 4 Tasse | Pasta tomato sauce; (recipe) |
| 1 x ca. 450 g | Spaghetti |
| 1/4 x ca. 450 g | Ground beef; extra lean |
| 1 | Onion; chop very fine |
| 3 | Garlic clove; chop very fine |
| 1/2 Teelöffel | salt |
| 1 Tasse | Breadcrumbs; fresh, whl wheat |
| 1/2 Tasse | Basil; slivers |
| 1/2 Tasse | Romano; grate |
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Combine bulghar & hot water. Let stand for 30min, til softened. Preheat oven to 350F. Lightly oil rack & put over baking sheet covered w/foil. Combine ground meat, sausage, onion, egg white, garlic, oregano, S&P, breadcrumbs & soaked bulgur. Mix well. Form into 1" balls, 4 @ serving. Bake on rack for 15min. Blot well w/paper towels. Bring tomato sauce to boil & add meatballs. Simmer, covered 20min. Stir in basil. Taste & adjust seasoning. Cook spaghetti til al dente. Drain. Serve w/meatballs, sauce & cheese.
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