Spaghetti & Meatballs
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Whole wheat spaghetti, cooked al dente6 ounces of 93% lean Sauce: 1 large and 1 small can of whole roma tomatoesonion, garlic, herbs and spices (basil, oregano, parsley, pepper, cayenne pepper, thyme, a sprinkle of rosemary)Meatballs: 6 ounces 93% lean ground beef, breadcrumbs, 2 medium fresh eggs or 1 large, herbs and spices to tasteFresh parsley to top prepared spaghette
Make the meatballs and pan fry them on all sides using NO oil...just use a little olive oil spray and a non-stick skillet. Do this about 2.5 hours into the sauce simmering. I add italian herbs to the taste for the sauce and the meatballs. Cook the meatballs only until browned on the outside.
For the sauce, saute onions, garlic (mushrooms or any other veggies) in pan with spray. I start with 1 large can and 1 small can of whole roma tomatoes, a couple of fresh basil leaves and herbs and spices (a little cayenne pepper) all in a pan. Break the tomatoes up with your hands a little. As the sauce simmers the tomatoes will break down even more and create a sauce.
Put the meatballs in the sauce for the last hour of simmering. The meatballs will be very tender. Take the meatballs out of the sauce, mix the cooked pasta in, put in a serving bowl and place the meatballs back on top of the pasta. For taste and presentation sprinkle with fresh chopped flat leaf italian parsley...you'll never miss the absence of parmesan cheese if you use the parsley!
Serving Size: 4
Number of Servings: 4.5
Recipe submitted by SparkPeople user ADGIRL618.
For the sauce, saute onions, garlic (mushrooms or any other veggies) in pan with spray. I start with 1 large can and 1 small can of whole roma tomatoes, a couple of fresh basil leaves and herbs and spices (a little cayenne pepper) all in a pan. Break the tomatoes up with your hands a little. As the sauce simmers the tomatoes will break down even more and create a sauce.
Put the meatballs in the sauce for the last hour of simmering. The meatballs will be very tender. Take the meatballs out of the sauce, mix the cooked pasta in, put in a serving bowl and place the meatballs back on top of the pasta. For taste and presentation sprinkle with fresh chopped flat leaf italian parsley...you'll never miss the absence of parmesan cheese if you use the parsley!
Serving Size: 4
Number of Servings: 4.5
Recipe submitted by SparkPeople user ADGIRL618.
Nutritional Info Amount Per Serving
- Calories: 479.4
- Total Fat: 11.3 g
- Cholesterol: 94.0 mg
- Sodium: 1,148.8 mg
- Total Carbs: 72.8 g
- Dietary Fiber: 11.1 g
- Protein: 24.4 g
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