1. In small bowl, combine onions and 3/4 teaspoon salt (may cut salt). let stand for 30 minutes
2. Line medium sieve with medium paper coffee filter; place over small bowl. Add onion misture; with back of wooden spoon, press onion mixture to extract as much liquid as possible. Transfer solids to medium bowl; discard liquid.
3. Add beef, parsley, bread crubs, then, 1/2 teaspoon of the sage and the better to drained onions; mix well. Form into 12 equal meatballs.
4. In large nonstick skillet, cook meatballs, over medium-high heat, turning as needed, 10 minutes, until browned on all sides.
5. Stir tomatoes, remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon sage into skillet with meatballs; bring liquid to a boil. Reduce heat to low; simmer, covered, 20 minutes until meatballs are cooked through and sauce is thickened.
6. Meanwhile, in large pot of boiling water, cook spaghetti 8-10 minutes.
7. Add cooked spaghetti to meatblaa mizture; cook , tossing constatly 2. minutes until mixture is heated through.
317 calories, 7g fat, 2g sat fat, 35 Cholesterol, 698 mg Sodium, 45g Total Carbohydrate, 3g Dietary Fiber, 19g protien, 75mb Calcium
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 37.1mg||11 %|
|Sodium 126mg||4 %|
|Potassium 613.9mg||16 %|
|Total Carbohydrate 47.6g||14 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 43.4g|
|Protein 19.8g||28 %|
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Calories per serving: 336
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