Spaghetti and Dijon Meatballs

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	ground beef -- extra lean
1	small	onion -- diced & divided
2	cloves	garlic -- minced & divided
1/2	cup	panko
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1	tablespoon	Dijon mustard
1	whole	egg
1/2	teaspoon	Italian seasoning
1/4	cup	red wine
16	ounces	no salt added tomato sauce
6	ounces	no salt added tomato paste
2 1/4	ounces	black olives -- sliced & drained
14 1/2	ounces	no salt added diced tomatoes with basil, garlic & oregano -- drained
4 1/2	ounces	mushroom caps -- sliced
1/2	cup	red wine
1	tablespoon	Worcestershire sauce
1/2	teaspoon	seasoned salt
1/2	teaspoon	Italian seasoning
8	ounces	spaghetti -- cooked
4	ounces	grated fresh Parmesan cheese

In a large bowl put ground beef, 2 tablespoons of the onion, half of the garlic, 1/2 teaspoon seasoned salt, 1/4 teaspoon seasoned pepper, Dijon mustard, egg, 1/2 teaspoon Italian seasoning and 1/4 cup red wine. Mix thoroughly.

Shape meat mixture into 1 inch balls and fry in large fry pan in batches if necessary until browned on all sides. Remove from pan.

In same pan add remaining onion, remaining garlic, tomatoes, tomato sauce, tomato paste, 1/2 cup red wine, olives, mushrooms, Worcestershire sauce, 1/2 teaspoon seasoned salt, 1/4 teaspoon seasoned pepper and 1 teaspoon Italian seasoning. Mix thoroughly scraping up all the browned bits from the bottom of the pan. Heat to boiling.

Add meatballs and lower heat. Simmer for 30 minutes.

Top spaghetti with sauce and meatballs. Sprinkle with cheese.

Makes 8 servings.

Per Serving: 420 Calories; 16g Fat (36.4% calories from fat); 24g Protein; 40g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 656mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.