2 slices whole wheat bread

1/2 pound lean ground sirloin

2 medium garlic cloves, crushed

8 fresh sage leaves, chopped (or 1 teaspoon dried sage)

1/2 cup frozen chopped onion

2 tablespoons raisins

1 large egg

Salt and freshly ground black pepper

1 tablespoon olive oil

3/4 cup reduced-sodium pasta sauce

3/4 cup water (for sauce)

1/4 pound spaghetti

Soak the bread in 1 cup water until soft. Combine ground sirloin, garlic, sage, onion, raisins and egg in a bowl or food processor. Remove bread from water and squeeze out excess water. Blend into meat mixture. Add salt and pepper to taste. Form into balls about 2½-inches in diameter. It should make 4 meatballs.

Heat olive oil in a small nonstick skillet over medium-high heat. Brown the meatballs on all sides, about 5 minutes. Mix the pasta sauce and water together. Lower the heat to medium and add the sauce. Simmer gently 10 minutes, carefully turning the meatballs once.

While meatballs simmer, add the spaghetti to the boiling water and cook 9 minutes or according to package instructions. Drain and divide between 2 dinner plates. Serve meatballs and sauce over the spaghetti.

Yields 2 servings.