Spicy Parmesan Meatballs With Spaghetti

Who knew pasta could be so good for you? Make meatballs with high-fibre cereal, and serve them over delicious whole wheat pasta. ...MORE + LESS -

3/4 cup (175 mL) FIBRE 1* Original cereal, finely crushed

1 lb (500 g) lean ground beef

1/4 cup (50 mL) grated Parmesan cheese

3/4 tsp (3 mL) Italian seasoning

1/4 tsp (1 mL) garlic powder

1 can (213 mL) tomato sauce

2 tbsp (25 mL) finely chopped green pepper

2 tbsp (25 mL) finely chopped onion

1 can (14 fl oz/398 mL) diced tomatoes

1/8 tsp (.5 mL) cayenne pepper

6 oz (170 g) uncooked whole wheat spaghetti

Additional grated Parmesan cheese

Chopped fresh parsley (optional)

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1

In large bowl, mix crushed cereal, ground beef, 1/4 cup (50 mL) cheese, Italian seasoning, garlic powder and 1/4 cup (50 mL) of the tomato sauce until well blended. Shape into sixteen 11/2-inch (3.5 cm) meatballs.
2

Spray large skillet with non-stick cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary. Add green pepper and onions and cook on medium heat 2 minutes.
3

Add remaining tomato sauce, diced tomatoes and cayenne pepper to meatballs; turn meatballs to coat. Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in centre.
4

Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional Parmesan cheese and parsley.