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                   

bread crumbs -- plain

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            

diced tomatoes with mushrooms

4 1/2          

ounces            

mushrooms -- sliced & drained

1/2             

cup                   

red wine

1                 

tablespoon     

Worcestershire sauce

1/2              

teaspoon        

seasoned salt

1/4              

teaspoon        

Italian seasoning

8                 

ounces            

spaghetti -- cooked

4                 

ounces            

six Cheese Italian

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 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: 412 Calories; 15g Fat (34.2% calories from fat); 23g Protein; 41g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 694mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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