Rating: 4.5 stars 4.3
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This spaghetti and meatballs dish gets a healthier makeover, thanks to carrots and fresh garlic in the sauce and whole wheat bread crumbs and fresh parsley in the meatballs. Serve over any whole grain pasta.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Make the meatballs: Mix ground beef, bread crumbs, parsley, beaten egg, Parmesan cheese, garlic, and pepper in a large bowl until well combined. Form into 12 balls. Cover and refrigerate until needed.

  • Make the sauce: Heat olive oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, salt, sugar, and bay leaf. Reduce the heat to low, cover, and simmer for 1 hour.

  • Stir in tomato paste, pepper, basil, then stir in meatballs. Simmer on low heat until meatballs are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

  • Discard bay leaf before serving.

Editor's Note:

This recipe is a healthier version of Italian Spaghetti Sauce with Meatballs.

Nutrition Facts

374 calories; protein 21.5g; carbohydrates 29.1g; fat 20.7g; cholesterol 81.3mg; sodium 1552.1mg. Full Nutrition