Light meatballs in tomato sauce

Ingredients:

• 220 g of ground beef tenderloin
• 1 slice whole grain sandwich bread, coarsely crumbled
• 1 medium onion, chopped
• 1 large portobello cap, finely chopped
• 4 cloves garlic, chopped
• 1/4 cup fresh parsley leaves
• Protein of 1 large egg
• Grated nutmeg
• 2 tbsp. l. olive oil
• 0.5 cups lightly salted beef broth
• 1 can (800 g) of canned peeled tomatoes in their own juice, mash them by hand
• 1 small bunch of fresh basil
• 3 sprigs of fresh thyme
• 220 g of whole grain spaghetti
• Parmesan, for serving (optional)

Preparation:

1. In a food processor, pulse the bread until coarse crumbs form. Add the ground beef, 1/4 cup onion, mushrooms, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper, and nutmeg; pulse again to combine. Form about 20 balls, each about 2.5 cm in diameter, and arrange them on a plate.
2. In a medium saucepan over medium heat, heat the olive oil and add the remaining garlic and onion. Cook, stirring occasionally, until softened, about 10-12 minutes. Add the tomatoes and broth. Tie the basil and thyme sprigs together with kitchen string and add to the pan.
3. Bring to a boil and simmer, stirring occasionally, for 20 minutes. Add the meatballs and continue to simmer, undisturbed, until partially cooked through, about 10 minutes. Turn the meatballs over and simmer for another 10 minutes, or until fully cooked through.
4. Meanwhile, cook the pasta in boiling salted water according to package directions; serve with the meatballs and sauce.