OLD-FASHIONED SPAGHETTI & MEATBALLS For meatballs: 1/3-cup bulgur ½ cup hot water 4-oz. lean ground beef 4-oz. hot Italian sausage 1 medium onion, very finely chopped 2 large egg whites, lightly beaten 3 cloves garlic, very finely chopped 1 tsp. oregano ½ tsp. salt ½ tsp. pepper 1 cup fresh breadcrumbs, preferably whole-wheat For Sauce & Spaghetti: 4 cups prepared marinara sauce ½ cup slivered fresh basil leaves or chopped fresh parsley 1 pound whole-wheat spaghetti or linguini ½ cup freshly grated Parmesan or Romano cheese (1-oz.) Tip: To make fresh breadcrumbs. Trim crust from firm sandwich bread. Tear the bread into pieces and process until coarse crumbs forms. One slice makes about 1/3 cup. To prepare meatballs: Combine bulgar and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes. Preheat oven to 350 degrees. Coat a rack with cooking spray and place it over a sheet lined with foil. Combine ground beef, sausage, onion, egg white, 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. 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. 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. Yield: 6 servings.