Spaghetti And Meatballs With Miso-Tomato Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Not even meat-and-potato diehards are likely to spot the soy in these meatballs. Frozen soy crumbles mix with ground beef for heightened texture and taste; dark red miso gives the sauce a deep richness. Combined, they contribute 4.1 grams of soy protein per serving. To add even more soy, use soy-enrichened pasta, such as Soy7. Make a hot hero sandwich with the meatballs and sauce.

Ingredients

• 1 cup frozen soy crumbles, thawed
• 1/2 cup Italian-seasoned dry breadcrumbs
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons 1% low-fat milk
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 large egg white, lightly beaten
• 1 garlic clove, minced
• 1/2 pound ground round
• 1 1/2 tablespoons olive oil
• 1 1/2 cups finely chopped onion
• 2 garlic cloves, minced
• 1/4 cup tomato paste
• 2 tablespoons chopped fresh or 1 teaspoon dried oregano
• 2 (28-ounce) cans diced tomatoes, undrained
• 2 bay leaves
• 2 tablespoons red miso
• 2 tablespoons water
• 1/4 teaspoon freshly ground black pepper
• 7 cups hot cooked spaghetti (about 1 pound uncooked pasta)
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• Flat-leaf parsley sprigs (optional)

Directions

1. Preheat oven to 375°.
2. To prepare meatballs, combine first 10 ingredients; shape mixture into 24 (3/4-inch) meatballs.
3. Arrange meatballs 2 inches apart on a jelly roll pan.
4. Bake at 375° for 12 minutes, turning after 6 minutes.
5. Set aside.
6. To prepare sauce, heat oil in a large nonstick skillet over medium-high heat.
7. Add 1 1/2 cups onion and sauté 2 minutes.
8. Add 2 garlic cloves; sauté 1 minute.
9. Add tomato paste, oregano, diced tomatoes, and bay leaves; bring to a boil.
10. Reduce heat, and simmer 15 minutes or until slightly thick.
11. Combine miso and water; stir with a whisk.
12. Add miso mixture and 1/4 teaspoon pepper to sauce.
13. Discard bay leaves.
14. Serve sauce over spaghetti and meatballs.
15. Sprinkle with cheese; garnish with parsley sprigs, if desired.

Yield: 8 servings (serving size: about 1 cup spaghetti, 3/4 cup sauce, 3 meatballs, and 1 tablespoon cheese)