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.

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Ingredients

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

Directions

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.

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  • 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
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