Saturday, August 1, 2015


1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomato pesto
1 egg, lightly beaten
1 lb mild Italian sausage
1 tbsp olive oil
8-oz uncooked whole-wheat spaghetti
1 jar (24-oz) meatless spaghetti sauce
Additional Parmesan cheese for garnish, if desired

Combine bread crumbs, cheese, pesto and egg in a large mixing bowl. Crumble in the sausage and mix together lightly but thoroughly. Shape mixture into balls approximately 1 1/4-inch in diameter.

Heat the oil in a large skillet and cook meatballs over medium heat 10-12 minutes or until cooked through, turning to brown all sides. Drain meatballs on paper towels and discard the drippings from the skillet. Return meatballs to skillet and add the spaghetti sauce; heat over medium heat until heated through.

Meanwhile, cook the spaghetti according to the package directions; drain.

To serve, spoon sauce and meatballs over the spaghetti; sprinkle with additional Parmesan, if desired.

Yield: 4 servings.

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