1. 1½ pounds lean ground beef
2. 1 egg or the equivalent of 1 egg in egg substitute 代用品
3. ½ to 3/4 cup chopped peeled onion
4. 1/3 cup Italian-style seasoned bread crumbs
5. 1/4 cup milk or reduced-fat or skim撇去浮沫 milk
6. 1 tablespoon Worcestershire sauce
7. 1 teaspoon dried Italian herb seasoning or to taste
8. ½ to 1 teaspoon minced peeled garlic
9. Salt and freshly ground black pepper to taste
10. 1 tablespoon extra virgin olive oil or non-caloric olive oil-flavored vegetable cooking spray
Sauce:
• 1 (10 3/4-ounce) tomato soup or 1 (11 1/8-ounce) can Italian tomato soup with basil and oregano, undiluted 没有搀杂
• 1 (6-ounce) can tomato paste
• 1 (1½-ounce) package spaghetti sauce mix
• 1 3/4 cups water
• 1 teaspoon finely snipped剪去 fresh basil leaves or to taste (optional)
• ½ teaspoon minced peeled garlic (optional)
• 1 to 2 (9-ounce) packages refrigerated or dried fettuccine
• Freshly grated Parmesan or Romano cheese for garnish
Prepare meat balls. In a medium bowl, combine all meat ball ingredients, mixing well. Shape mixture into balls, about 3/4 to 1-inch in diameter, dividing evenly. In a large heavy skillet or electric fry pan, heat oil or liberally coat pan with non-caloric vegetable cooking spray; add meatballs and brown each well on all sides. Remove meatballs with a slotted spoon and set aside. Drain off any pan drippings. Add sauce ingredients to skillet or fry pan, blending混合 well. Bring mixture to a simmer用文火熬 ; return meatballs to pan, coating each well with sauce. Simmer, partially covered for about 20 minutes or until sauce is bubbly hot. Cook fettuccine according to package directions just before serving; drain 放干well. Arrange fettuccine on a heated platter or individual dinner plates大浅盘; top with meatballs and sauce. Sprinkle洒；撒 cheese as desired over meatballs and sauce, garnish装饰 with sprigs幼枝 of fresh basil and serve immediately立即
