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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | Beef, ground, 5% fat | 3 | clove | garlic minced | 1 | large | eggs, white only | 1/3 | cup | bread crumbs (soft) | 1/2 | teaspoon | salt | 1/2 | teaspoon | black pepper | 1 | tablespoon | olive oil, extra virgin | 1 | large | Onion, chopped | 1 | teaspoon | basil, dried | 1 | teaspoon | oregano, dried | 1 | can | Whole Plum Tomatoes, 28oz Can with Juice | 2 | tablespoons | tomato paste | 12 | ounces | linguine |
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Steps
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Sequence
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Step
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| | 1 | preheat oven to 400. coat a baking sheet with cooking spray. | | 2 | in a bowl combine meat, 1 clove of garlic, egg white, bread crumbs, 1/4 tsp of salt, 1/4 tsp of pepper. with slightly damp hands, form the mixture into 18 1 1/2 inch balls and set them about 1 inch apart on the prepapred baking sheet. bake, turning once, until the meatballs are browned, firm, and no longer pink inside, about 23 to 25 minutes. | | 3 | meanwhile, heat the oil in a large saucepan over medium-high heat. add the remaining 2 cloves of garlic, the onion, basil, and oregano. cook, stirring occasionally, until the onion begins to soften, 2 to 3 minutes. stir in the tomatoes and their juice, the tomato pastee, and the remaining 1/4 tsp of salt and 1/4 tsp of pepper. bring to a boil. reduce the heat to medium-low and simmer, partially covered, until the sauce starts to thicken, 12 to 15 minutes. stir in the meatballs and simmer u | | 4 | Meanwhile, cook the linguine according to package directions and drain. To serve, divide the linquine among 6 shallow bowls and top each with 3 meatballs and some sauce. |
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