The Sauce:
1/4 C. olive oil
1 large onion, finally chopped
3 celery stalks, halved lengthwise and thinly sliced crosswise
1 large carrot, quartered lengthwise and thinly sliced crosswise
1 ( 28 oz. ) can diced tomatoes, with juice
2 tsp. minced garlic
1 T. balsamic vinegar
salt and pepper
The meatballs:
3 T. canola oil
1 small onion, finely chopped
1 lb. lean ground beef
1 1/2 C. cooked quinoa
1/2 C. reduced fat parmesan cheese
1/4 C. egg whites
3 T. parsley
1/2 T. salt
3/4 T. pepper
1 lb. whole wheat linguine
Directions:
To make the sauce, heat the olive oil in a large skillet over medium heat. Add the onion, celery and carrot. Cook until tender, 10 to 15 minutes. Add the tomatoes, garlic and vinegar. Simmer 20 minutes longer. Season with salt and pepper to taste and set aside to keep warm.
To make the meatballs, preheat oven to 425. Heat the canola oil in a small skillet over medium heat. Add the onions and cook until very soft, about 10 minutes. Remove from heat and set aside to cool.
In a large mixing bowl, combine beef, quinoa, parmesan cheese, egg white, parsley, salt, pepper and cooled onions. Mix with hands or large spoon until mixture is smooth. Roll the meat mixture into 2 inch balls and set them on an aluminum foil-lined baking sheet in neat rows. Bake for 20-25 minutes, until nicely browned, but still soft to the touch.
In large pot of boiling water, cook the linguine. After the linguine is done, add to sauce and stir to mix. Serve with meatballs on top.
