Spaghetti and Meatballs is something the whole family can enjoy. Make lower fat meatballs by using extra-lean ground beef, and adding tomato sauce and chopped onion to keep them moist. The meatballs are baked, not fried, and then simmered in a low fat marinara sauce.
Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minutes<
span style="mso-spacerun: yes"> Servings: 4
3/4 pound extra-lean ground beef
1/3 cup breadcrumbs (about 1 slice)
1 tsp dried oregano
1/2 cup finely chopped onion
1/4 cup canned no-salt-added tomato sauce
1 garlic clove, crushed
1/4 cup fresh parsley, finely chopped
2 1/2 cups low fat, low sodium marinara sauce (such as Amy's or Trader Joe's)
8-ounces spaghetti or angel hair pasta
Preheat oven to 400 degrees, and spray a cookie sheet with nonstick cooking spray. Crumble ground beef into a large mixing bowl. Add breadcrumbs, oregano, onion, tomato sauce, garlic and parsley. Combine ingredients thoroughly, either with fingers or with a fork.
Roll meatball mixture into 1-inch balls and place on cookie sheet. You should have about 20 meatballs. Bake in the oven for 16-18 minutes, turning once in the middle of cooking.
Cook spaghetti in a large pot according to package directions, without added salt or oil. In a large pan, heat marinara sauce; add cooked meatballs to the sauce and simmer until the pasta is ready.
Per Serving: Calories 404, Calories from Fat 60, Total Fat 6.9g (sat 2.4g), Cholesterol 52mg, Sodium 242mg, Carbohydrate 58.4g, Fiber 3.4g, Protein 27.7g .
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