Spaghetti and Meatballs
Craving pasta? No problem! This recipe uses lean ground beef (95% fat free) and whole wheat pasta, so you can fuel up without filling out! I slimmed down this classic and pumped it up with some extra nutrition, including a hefty serving of fiber and protein, with only a modest amount of fat. Another secret? Use whole-wheat breadcrumbs to hold the meatballs together, instead of the refined stuff. Make this dish even healthier by using unseasoned whole-wheat breadcrumbs and adding your own spices and herbs (garlic powder, onion powder, salt, parsley, etc.). Remember the fundamental values of nutrition: moderation, balance and variety. Enjoy this favorite as part of a balanced diet and keep fueling your body with whole, real, nutritious foods!
Ingredients (serves 4):
16 oz (1 lb.) lean ground beef (95% lean, 5% fat)
8 oz whole wheat thin spaghetti
2 C tomato sauce (look for a low sodium brand, or make your own!)
1/3 C whole wheat breadcrumbs, seasoned (note: if using unseasoned, season them up yourself with whichever spices and herbs you’d like)
2 Tbsp grated parmesan cheese
1 Tbsp fresh parsley
1 tsp garlic powder
1/2 tsp ground black pepper
1 large egg, scrambled, raw
3 Tbsp extra virgin olive oil (or you can use another oil, such as canola oil)
1. Pour oil into large skillet and warm over medium heat.
2. Boil water in large pot over high heat.
3. Combine ground beef, scrambled egg, breadcrumbs, spices (garlic powder, ground black pepper), parsley, and parmesan cheese in large mixing bowl. Use your hands to mix ingredients well. Form small meatballs and place in skillet. (note: this recipe should yield approximately 20-25 meatballs)
4. Add pasta to rapidly boiling water and cook approximately 7-10 minutes. Continue to turn the meatballs in the skillet so they brown.
5. Drain water from pasta in colander. Place pasta back in pot (with no water) and add sauce. Warm over low-medium heat. Remove meatballs from skillet once cooked (they should be brown in color throughout) and place on paper towel over a plate to drain excess oil. Add meatballs to pasta, mix and warm another 2-3 minutes. Serve hot.
Nutritional Analysis Per Serving:
Calories 488 calories, Fat 23 g, Saturated Fat 7 g, Cholesterol 150 mg, Carbohydrates 32 g, Fiber 5 g, Sugars 7 g, Protein 42 g, Sodium 617 mg, Calcium 130 mg
*note: the sodium content is analyzed using seasoned breadcrumbs and a tomato sauce that is not low-sodium.