Light Meatball Primavera

• 4 ounces extra lean ground pork
• 1 onion, diced
• 1 garlic clove, chopped
• 1 egg white
• 14 cup cups breadcrumbs
• 3 tablespoons fresh parsley, chopped
• 2 garlic cloves
• 1 cup fresh tomato, skinned and chopped
• 2 onions, sliced
• 13 cup tomato paste
• 12 teaspoon sugar
• 2 tablespoons parsley
• 1 tablespoon oregano
• 6 ounces uncooked spaghetti

1. In a medium bowl, combine ground pork, onion, garlic, egg white, breadcrumbs, parsley, oregano and season with salt and black pepper.
2. Mix until well combined, and shape into 36 balls.
3. Spray a large skillet, set over high heat.
4. Cook meatballs in three batches, keep turning while cooking for about 5 minutes each batch, or until browned.
5. Set aside.
6. Saute garlic, onions over low heat on a sprayed skillet for 2-3 minutes, until onions soften.
7. Stir in tomatoes and tomato paste, cover and let simmer for 10 minutes.
8. Add meatballs, cover and simmer 15 more minutes or until meatballs are cooked inside.
9. Add sugar, parsley and oregano; season with salt and pepper to taste.
10. Cook spaghetti to desired texture, drain and serve with meatballs and sauce.

extra lean ground pork, onion, garlic, egg, breadcrumbs, fresh parsley, garlic, fresh tomato, onions, tomato paste, sugar, parsley, oregano, spaghetti

Taken from www.food.com/recipe/light-meatball-primavera-421640 (may not work)