Meatballs Recipe

Submitted by christinavt

Makes 6 servings

To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried. From eatingwell.com's "OLD-FASHIONED SPAGHETTI & MEATBALLS" bulgur water ground beef hot Italian sausage onion, egg whites, garlic, dried oregano salt pepper fresh breadcrumbs cvt

Ingredients

1/3	cup bulgur
1/2	cup water, heated
4	ounces lean ground beef
4	ounces hot Italian sausage
1	medium onion, very finely chopped
2	large egg whites, lightly beaten
3	cloves garlic, very finely chopped
1	teaspoon dried oregano
1/2	teaspoon salt
1/2	teaspoon freshly ground pepper
1	cup fresh breadcrumbs, preferably whole-wheat (see Tip)

Directions

Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
Preheat oven to 350 F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper
TIP: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.