Tasty, light meatballs in a rich pasta sauce are an American favorite. The meatballs in this recipe are made with bread soaked in water and squeezed dry. This makes them very light and fluffy.
The meatballs taste even better the second day. If you have time, make extra and serve them for another quick dinner. Complete the meal with a washed ready-to-eat Italian style salad.
Helpful Hints:
_ Any type of onion can be used instead of frozen chopped onion.
_ A quick way to chop sage is to snip the leaves with a scissors.
_ A food processor can be used to combine the ingredients. Try not to over process them. The meat will become too compact.
_ Use a flat spatula to turn the meatballs. A spoon might break the meatballs.
Countdown:
_ Place large pot of water for pasta on to boil.
_ Make the meatballs.
_ Cook the spaghetti.
_ Complete the dish.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: { pound 95% lean ground sirloin, 1 small bunch fresh sage (or dried sage), 1 small bottle reduced-sodium pasta sauce, 1 package frozen chopped onion, 1 package raisins, 1 loaf whole wheat bread, and 1 package spaghetti.
Staples: olive oil, garlic, egg, salt and black peppercorns.
.png?w=600)
