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Italian Spaghetti And Meatballs

Italian Spagetti And Meatballs Egg substitute equal to 2 eggs
1/2 c. breadcrumbs
1/2 tsp. Italian seasoning
1 small onion, minced
2 tbs. Parmesan cheese
1/4 tsp. pepper
1 lb. lean ground beef
1 tsp. margarine
1/2 c. mushrooms, sliced
1/3 c. green pepper, chopped
1 (14 oz.) jar spaghetti sauce
6 oz. angel hair pasta, cooked
Parmesan cheese

Combine first 7 ingredients in a large bowl; mix well. Shape meat mixture into 1-inch meatballs and brown in a nonstick skillet over medium heat until meatballs are no longer pink in the middle. Drain off any grease; pat excess grease off of meatballs with paper toweling. Melt the margarine in a small pan and sauté the mushrooms and green pepper for about 5 minutes. Add mushrooms, green pepper and the sauce to meatballs and simmer for 20 minutes. Serve over hot angel hair pasta and sprinkle with Parmesan cheese if desired. Serves 4.

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