Classic Spaghetti and Meatballs

Serving a crowd? This recipe fits the bill. It's also a terrific weeknight standby, as the meatballs and sauce can be made ahead and kept in the refrigerator for up to two days or in the freezer for up to three months.

Makes 10 servings

1 tablespoon olive oil
2 onions, finely chopped
4 garlic cloves, minced
1 pound ground skinless turkey breast
1/2 pound lean ground pork (10% or less fat)
1/2 cup Italian-seasoned dried bread crumbs
1/4 cup grated Parmesan cheese
1 large egg
2 egg whites
1/4 cup fat-free milk
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh oregano, or 2 teaspoons dried
1 pound spaghetti
1 ounce Parmesan cheese, shaved

1. Preheat the oven to 350 F. Spray a 10 x 15-inch jelly-roll pan with nonstick spray; set aside.
2. In a large nonstick skillet over medium-high heat, heat the oil; add the onions and garlic. Cook, stirring occasionally, until golden, 7-10 minutes.
3. In a large bowl, combine the turkey, pork, bread crumbs, grated Parmesan, egg, egg whites, milk, Worcestershire sauce, salt, pepper, and half of the cooked onions and garlic. Shape into 20 balls and place in a single layer without touching each other on the jelly-roll pan. Bake until lightly browned, about 20 minutes.
4. In a large saucepan, bring the tomatoes and remaining half of cooked onions and garlic to a boil; add the meatballs. Reduce the heat and simmer, covered, until the meatballs are cooked through, 18-20 minutes. Stir in the oregano.
5. Meanwhile cook the spaghetti according to package directions; drain. Toss the spaghetti with the meatballs in a large serving bowl and serve with the shaved Parmesan.

Per Serving (about 1 cup spaghetti and sauce with 2 meatballs): 369 Cal, 6 g Fat, 2 g Sat Fat, 0 g Trans Fat, 68 mg Chol, 619 mg Sod, 51 g Carb, 6 g Fib, 28 g Prot, 162 mg Calc.

POINTS value: 7

Comments: I made and cooked the meatballs and onions and garlic the night before. It took almost 40 minutes instead of the suggested 20 to cook the meatballs. The next day it took about 30 minutes to make the sauce and spaghetti. The meatballs are very flavorful, and it was a meal that the kids enjoyed. Made plenty of leftovers.