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| 1 x ca. 450 g | Ground Sirloin |
| 1/4 Tasse | onion freshly minced |
| 2 Esslöffel | bread crumbs dried |
| 1/4 Teelöffel | garlic salt |
| 1/4 Teelöffel | pepper |
| 1 gross | egg white lightly beaten |
| 1 | Jar Fat-Free Tomato-And-Basil Sauce (25.5 Oz); Divided |
| | Cooking spray |
| 5 Tasse | Hot Cooked Spaghetti; (8 Oz Uncooked) |
| 5 Esslöffel | parmesan grated |
| 5 Esslöffel | basil chopped, fresh |
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1. Combine the first six ingredients and 2 T of pasta sauce in a medium bowl. Shape the meat mixture into 25 (1-inch) meatballs. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the meatballs, and cook 6 minutes, browning on all sides. Stir in remaining sauce. Cover, reduce heat, and simmer 10 minutes or until the meatballs are done, stirring occasionally. Serve the meatballs over spaghetti, and sprinkle with Parmesan cheese and fresh basil.
Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis, Mo - jpxtwo@swbell. Net
the Tramp, which is about a romantic relationship between a lovable mongrel and a purebred cocker spaniel. In one scene, Tramp and Lady gaze adoringly at each other as they share a plate of spaghetti and meatballs.
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