|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spaghetti and Meatballs are something the whole family can enjoy. Here, 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. You won't miss the excess fat in this low-fat spaghetti and meatballs dish.
- 3/4 pound extra-lean ground beef
- 1/3 cup breadcrumbs (about 1 slice)
- 1 teaspoon 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 F, 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 to 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