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Low-Fat Spaghetti and Meatballs Recipe

Our recipe is very simple, easy to follow, and uses a convenient ready-made marinara sauce to simmer the meatballs. There's no standing near the pot stirring for hours, or mixing and processing vegetables to make the sauce from scratch. Mix the meatball ingredients and bake, cook the pasta, and when it is ready, simmer the baked meatballs in the sauce. Dinner is served.

Ingreadient:

    For the Meatballs:
    • 3/4 pound extra-lean ground beef
    • 1/3 cup breadcrumbs, from about 1 slice bread
    • 1 teaspoon dried oregano
    • 1/2 cup finely chopped onion
    • 1/4 cup low-sodium tomato sauce
    • 1 clove garlic, crushed
    • 1/4 cup fresh parsley, finely chopped
    For the Sauce:
    • 2 1/2 cups low-salt marinara sauce, low-fat

    For Serving:
    • 8 ounces spaghetti, or angel hair pasta

Directions :

    1. Gather the ingredients.
    2. Preheat oven to 400 F, and spray a cookie sheet with nonstick cooking spray.
    3. Crumble ground beef into a large mixing bowl. Add breadcrumbs, oregano, onion, tomato sauce, garlic, and parsley.​
    4. Combine ingredients thoroughly, either with fingers or with a fork.
    5. Roll meatball mixture into 1-inch balls and place on cookie sheet. You should have about 20 meatballs.
    6. Bake in the oven for 16 to 18 minutes, turning once in the middle of cooking.
    7. Cook spaghetti in a large pot according to package directions, without added salt or oil.
    8. In a large pan, heat marinara sauce; add cooked meatballs to the sauce and simmer until the pasta is ready. Serve t he meatballs over the cooked pasta.

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