Spaghetti and Meatballs with Garlic Crumbs

1 pound ground beef chuck

1 small yellow onion, grated

5 cloves garlic (2 grated, 2 smashed and 1 chopped)

1 cup rice cereal crumbs, divided

½

cup rice milk

1 large egg

6 tablespoons chopped flat-leaf parsley, divided

Salt

2 tablespoons extra-virgin olive oil, divided

2 cans (28 ounces each) crushed tomatoes

12 ounces package corn or rice spaghetti

½

teaspoon red pepper flakes, or to taste

In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup of the rice cereal crumbs, milk, egg, 2 tablespoons of the parsley and 1 teaspoon salt. Shape into eight 2-inch balls.

In a large saucepan, heat 1 tablespoon of the olive oil over medium. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce. Bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt.

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, about 15 minutes. Drain and toss with the sauce.

To make the garlic crumbs, heat the remaining 1 tablespoon of olive oil in a small skillet over medium. Add the grated garlic, remaining 1/2 cup of rice cereal crumbs, red pepper flakes and 1/4 teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 4 tablespoons parsley.

To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs.

Serves four.

@Recipe nutrition:Nutrition values per serving: 664 calories, 15 g fat (4 g saturated), ; 100 g carbohydrates, 7 g fiber, 35 g protein, 114 mg cholesterol, 641 mg sodium.

"Cooking for Isaiah" by Silvana Nardone (2010 Sprig)