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1
Pulse the sandwich bread in a food processor to form coarse crumbs.
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2
Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine.
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3
Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
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4
In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion.
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5
Cook, stirring occasionally, until tender, about 10 to 12 minutes.
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6
Stir in the tomatoes and broth.
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7
Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes.
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8
Bring to a simmer and cook, stirring occasionally, 20 minutes.
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9
Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes.
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10
Turn the meatballs; cook 10 minutes more or until fully cooked.
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11
Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.
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12
Nutritional analysis per serving (analysis without optional Parmesan)
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13
Calories 413; Total Fat 11g (Sat Fat 2.2g, Mono Fat 6.2g, Poly Fat 1.4g) ; Protein 24g; Carb 59g; Fiber 10g; Cholesterol 30mg; Sodium 639mg
