Old-Fashioned Spaghetti and Meatballs

1/3 cup(s) bulgur
1/2 cup(s) hot water
4 ounce(s) lean ground beef
4 ounce(s) hot Italian sausage
1 medium onion, very finely chopped
2 large egg whites, lightly beaten
3 clove(s) garlic, very finely chopped
1 teaspoon(s) dried oregano
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 cup(s) fresh breadcrumbs, preferably whole-wheat
4 cup(s) prepared marinara sauce
1/2 cup(s) slivered fresh basil leaves, or chopped fresh parsley
1 pound(s) whole-wheat spaghetti, or linguine
1/2 cup(s) freshly grated Parmesan , or Romano cheese

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Directions

1.To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
2.Preheat oven to 350 degrees F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
3.Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
4.To prepare sauce and spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
5.Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.