Classic Spaghetti with Meatballs

Source: WW New Complete Cookbook
Servings: 10
Points per Serving: 7

I did not make the sauce that this recipe calls for, because I already had some homemade sauce in the freezer, but I did make the meatballs and they were delicious and very easy. I highly recommend them.

1 tbl olive oil
2 onions, finely chopped
4 garlic cloves, minced
1 pound ground skinless turkey breast
1/2 pound lean ground pork (10% or less fat)
1/2 cup Italian-seasoned dried bread crumbs
1/4 cup grated Parmesan cheese
1 large egg
2 egg whites
1/4 cup fat-free milk
2 tsp Worcestershire sauce
3/4 tsp salt
1/4 tsp freshly ground pepper
1 (28 ounce) can crushed tomatoes
2 tbl chopped fresh oregano, or 2 tsp dried (use the fresh, it's much better)
1 pound spaghetti
1 ounce Parmesan cheese, shaved

1. Preheat the overn to 350 degrees. Spray a 10x15 inche jelly-roll pan with nonstick spray; set aside.
2. In a large nonstick skillet over medium-high heat, heat the oil; add the onions and garlic. Cook, stirring occasionally, until golden, 7-10 minutes.
3. In a large bowl, combine the turkey, pork, bread crumbs, grated Parmesan, egg, egg whites, milk, Worcestershire sauce, salt, pepper, and half of the cooked onions and garlic. Shape into 20 balls and place in a single layer without touching each other on the jelly-roll pan. Bake until lightly browned, about 20 minutes.
4. In a large saucepan, bring the tomatoes and remaining half of cooked onions and garlic to a boi; add the meatballs. Reduce the heat and simmer, covered, until the meatballs are cooked through, 18-20 minutes. Stir in the oregano.
5. Meanwhile cook the spaghetti according to package directions; drain. Toss the spaghetti with the meatballs in a large serving bowl and serve with the shaved Parmesan.

Serving size: About 1 cup spaghetti and sauce with 2 meatballs.